THIRSTY THURSDAY

Fall brings cool weather, sweaters, and the urge for drinks to warm the insides. One of my favorite things to do when guests arrive is to fill the crockpot or a large Dutch oven with a warm spicy cider. It's a great "all-day" drink when you're watching football games or just visiting. Today's recipes are variations on that theme.

CIDER SIX WAYS
BASIC SPICED APPLE CIDER
2 qts. (64 oz) apple cider
1/4 c. brown sugar
15 whole cloves
10 whole allspice
2 (3 inch) cinnamon sticks
Combine cider and sugar in a large saucepan, stirring until sugar dissolves. Add remaining ingredients, and bring to a boil. Reduce heat to medium and simmer 15 min. Strain through a sieve, discard solids, and serve warm.
YIELD: 8 servings
CRANBERRY-APPLE: After the cider reaches a boil, reduce heat, and stir in 2 c. unsweetened cranberry juice; let simmer for 20 min.
POMEGRANATE-VANILLA: Just before the cider mixture reaches a boil, add 1/2 vanilla bean, split lengthwise. Reduce heat, and stir in 2 c. pomegranate juice. Let simmer for 20 min.
CITRUSY-SPICED: Use vegetable peeler to shave 2 or 3 (2 inch) sections of orange or lemon rind (no white pith) and add them to the cider while it simmers.
APPLE CIDER NOG: After pouring cider into individual cups top eah with a spoon of low-fat vanilla ice cream. Serve immediately.
ROSEMARY: Stir in three (4-5 inch) sprigs of fresh rosemary before the cider mixture reaches a boil. Reduce heat and simmer for 20 min. Strain before serving.