A mouthwateringly tangy marinade is used to sear salmon fillets in foil packages. Serve with baked potatoes or toasty bread and a salad.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
Ingredients
- 8 cups apple cider
- 6 tablespoons caramel ice cream topping, divided
- 1 tablespoon turbinado sugar
- 1 teaspoon kosher salt
- ⅛ teaspoon apple pie spice
- 1 ½ cups spiced rum
- 8 cinnamon sticks
Instructions
- Stir together apple cider and 4 tablespoons caramel ice cream topping in a 4-quart slow cooker until smooth. Cover and cook on Low for 3 to 4 hours, or on High for 1 1/2 to 2 hours.
- Mix together sugar, salt, and apple pie spice in a small shallow bowl. Pour remaining 2 tablespoons caramel topping into a small saucer.
- Dip the rims of 8 mugs or heatproof glasses into caramel topping, evenly coating the rim; then dip into spice mixture. Ladle hot cider into mugs. Add 3 tablespoons spiced rum to each mug and garnish with a cinnamon stick.
Reviews
Very tasty with or without rum. I recommend to warm you up on a chilly night!