Caramelized Pineapple Cider: A Christmas Twist on Classic Hot Apple Cider

A Tropical Theo's Feast Twist on Hot Apple Cider.

Hot Caramelized Pineapple Cider with Torched Pineapple Wedge Garnish

By Gary Stevenson — theosfeast.com

There’s something magical that happens when the deep caramel sweetness of roasted pineapple meets the warm spices of winter. This Hot Caramelized Pineapple Cider is tropical, cozy, festive, and unforgettable.

The secret is roasting two whole pineapples until they collapse into golden sweetness. Their rich juice becomes the heart of this cider, giving it a depth far beyond anything store-bought. Add a dramatic torched pineapple wedge brushed with a smoky, red guajillo–cranberry glaze, and you have a drink that feels like a celebration before the first sip.

Whether you’re making this for a Christmas gathering, a winter feast, or the 200-guest birthday celebration where this recipe is being shared—this cider promises a warm, aromatic moment of delight.

Let’s make it.

Caramelized Pineapple Juice (Base)

Ingredients

• 2 whole pineapples

Instructions

1. Preheat oven to 425°F (220°C).

2. Line a baking sheet or roasting pan with foil or parchment.

3. Remove the leafy tops, keeping the skin on.

4. Place both pineapples on the tray and roast for 3 hours.

5. Flip the pineapples halfway through for even caramelization.

6. Cool completely, then refrigerate overnight.

7. Once chilled, remove and discard the rind.

8. Juice the pineapples using a juicer, or blend and strain.

9. Reserve the caramelized juice for the cider.

Hot Caramelized Pineapple Cider

Makes approximately 2 litres

Ingredients

• Juice of 2 caramelized pineapples

• 3 apples, cored and sliced

• 1 navel orange, sliced

• 2 lemon slices

• ½ fennel bulb, chopped

• 2 Tbsp coconut sugar or brown sugar

• 3 litres apple juice

• 2 cinnamon sticks

• 4 whole cloves

• 2 whole star anise

• Pinch allspice

• 1 Tbsp vanilla extract

• ½ knob fresh ginger, peeled and chopped

Method

1. Combine all ingredients—including the caramelized pineapple juice—in a large pot.

2. Bring to a gentle simmer.

3. Simmer for at least 30 minutes to develop the flavours.

4. Strain for a smooth cider, or serve rustic.

5. Keep warm for serving.

Caramelized Pineapple Wedge Garnish (with Torch Brûlée)

Ingredients

• Pineapple wedges

• 2 Tbsp brown sugar

• 1 Tbsp butter (optional)

• Pinch cinnamon

• Pinch salt

Instructions

1. Cut pineapple into ½-inch thick wedges that can sit on a glass rim.

2. Heat a cast iron pan over medium-high heat.

3. Add butter (optional), then sprinkle the pan with brown sugar.

4. Sear the wedges until deeply caramelized on both sides.

5. Sprinkle lightly with cinnamon and salt.

Torch-Brûlée Finish

1. Sprinkle a thin layer of sugar on the cut surface.

2. Use a kitchen blow torch to caramelize the sugar until it bubbles and turns deep amber.

3. Allow to harden for 20–30 seconds.

Guajillo–Cranberry Glaze

Ingredients

• 1 dried guajillo chile (stem + seeds removed)

• ¼ cup cranberry juice

• 2 Tbsp honey or brown sugar

• 1 Tbsp lime juice

• Pinch salt

Instructions

1. Rehydrate the guajillo in hot water for 10 minutes. Drain.

2. Purée with cranberry juice, honey, lime, and salt.

3. Simmer 3–5 minutes until glossy and syrupy.

4. Brush onto warm pineapple wedges and let set 5–10 minutes.

To Serve

1. Cut a small slit in each glazed wedge.

2. Hook onto the rim of your mug or heatproof glass.

3. Pour the hot cider beneath it and serve immediately.

4. The steam will warm the glaze, releasing its tropical-winter perfume.

About Theo’s Feast

Theo’s Feast is a culinary ministry that creates immersive dining experiences where food, story, and spiritual discovery meet. Each dish is crafted as an edible metaphor—an experience designed to spark meaningful conversation and help people encounter spiritual truth in a creative, welcoming way.

Over the last decade, we’ve served thousands of guests through unique multi-course feasts that blend gourmet cooking with thoughtful storytelling and hands-on creativity.

Explore our Theosfeast.com/about for more information.

Merry Christmas!

Gary