I’ve Been Making Martha Stewart’s Warm Cider for More Than a Decade—It’s a Holiday Must
A festive punch is always a holiday party crowd-pleaser. See why Martha Stewart’s Warm Cider and Rum Punch is guaranteed to be a hit—and how you can easily make it your own.
There’s one cozy crowd-pleaser I keep tucked in my back pocket for the fall and winter months, when all I want to do is throw on a sweater, curl up on the sofa, and sip on something warm. But as an East Coast transplant living in Los Angeles, this scenario often requires a little climate control (I fully admit to blasting the air conditioning in my car to comfortably drink a hot peppermint mocha in 95-degree heat).
Still, the second I hear holiday music floating on the breeze, it's Martha Stewart's Warm Cider and Rum Punch season. You can trust a domestic goddess who loves a good cocktail and a local radio station that starts playing Nat King Cole in October.
I first made this for a pumpkin-carving party almost 15 years ago. After my friend and I decided on the cider recipe—a fun one with booze in it, of course—we laughed at how many people complimented Martha's cinnamon-spiced concoction when it took all of 10 minutes to make, and still felt so over-the-top special. I made it for every holiday gathering the rest of that year—and just about every year since. More than a decade later, it's still always a hit.
My favorite thing about Martha's recipe is that it's not really a recipe. It's an orange, an apple, some fun spices, a jug of apple cider, and some rum—no fancy chopping and no specific varieties of fruit required. There’s nothing you can't easily grab at the store. If you can swing it, fresh ginger adds a deliciously peppery kick and feels almost like it's healing your soul as it warms your chest. Plus, you can put this whole thing together even if you already sampled one of the ingredients (um, the rum). This is a party punch from start to finish.
I slice the fruit first and ditch the apple seeds, then prep the ginger root so it's ready to rock. It's not in the recipe, but a clove-studded orange is a breeze to put together and sparks some conversation around the pot. I also usually throw in a few star anise; to me, they say "seasonally spiced" and I love the visual element. The extra spices add to the mix without stealing the show.
You'll smell tangy citrus, warm vanilla, and apple-brandy aromas the second the pot starts to boil. Martha serves her cider warm, and in a punch bowl (I aspire to Martha my way into high society!). But if it feels a little too pinkies-out and you still want to nail the "warm" part, I leave the pot on the stove on a low burner. A nearby ladle (or a measuring cup like my mom always used for scooping from pots) lets guests serve themselves. Along with doubling the recipe for a crowd, I serve the rum on the side so guests can be their own bartender, kids can partake, and the host can enjoy the party, too!
