• 2 cinnamon sticks
• 1/4 tsp. whole cloves
• 1/4 tsp. whole allspice
• 2 pieces fresh orange peel (each 1/2-in. wide x 3-in. long)     
• 1 qt. cranberry apple juice
• 2 cups apple cider
• 1 small orange, cut into 6 wedges, seeds removed
• 12 fresh cranberries

Place cinnamon sticks, cloves, allspice, and orange peel on a piece of cheesecloth that has been dampened and folded double. Draw up all four corners and tie with butcher’s twine. (Note: The cheesecloth spice bundle is called a sachet)

Combine cranberry apple juice and apple cider in a medium sauce pan over medium-high heat. Add the sachet and bring just to the boil; lower heat and let simmer for 5 minutes. Remove from heat, cover, and let steep for 20 minutes, then remove and discard sachet.

Place one orange wedge and 2 cranberries on each cocktail pick. Reheat the spiced cider and ladle it into warmed mugs. Garnish each with an orange/cranberry skewer, and serve immediately.

Serves about 6