How to Make It
1. Place sugar and 3 tablespoons water in a small, heavy saucepan over medium-low. Cook 3 minutes or until sugar melts, stirring gently. Continue cooking 5 minutes or until golden (do not stir). Remove from heat; let stand 1 minute. Add butter, stirring until melted. Gradually add whipping cream, stirring constantly. Cook over medium 1 minute or until caramel sauce is smooth, stirring constantly. Remove from heat.
2. Place allspice, cloves, and cinnamon sticks on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place in a 4-quart electric slow cooker. Add cider, orange juice, and caramel sauce, stirring until caramel sauce dissolves. Cover and cook on low for 3 hours. Remove and discard cheesecloth bag. Stir in lemon juice. Ladle cider into mugs. Garnish with cinnamon sticks, if desired.
Also appeared in: Cooking Light, September, 2021,Soups & Stews