Cider Bugs
Yield
2 quartsPrep
2 hrsCook
20 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
oranges
halved, pulp |
|
| 2 | each |
cloves, whole
|
*
|
| 1 | cup |
brown sugar
|
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | each |
nutmeg
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
oranges
halved, pulp |
|
| 2 | each |
cloves, whole
|
*
|
| 237 | ml |
brown sugar
|
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | each |
nutmeg
whole |
*
|
Directions
Cut oranges in half and remove the pulp as best you can.
Dry the oranges in a 250 degree F oven for abut 2 hours.
Allow to cool thoroughly.
Mound brown sugar into the empty half shell.
Use cinnamon sticks for legs along the sides (6 to 8 depending on the size of the orange).
Just push into the sugar.
A whole nutmeg is pushed into the sugar as the head with 2 whole cloves for eyes.
Drop into two quarts of cider and heat through.
