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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple cider in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple cider, tap it and change its rating to Red.







Combine the apple cider, Ceylon cinnamon sticks, ginger slices, turmeric, and cloves in a medium saucepan over medium heat. Bring to a gentle simmer, stirring once or twice, until steam rises steadily and small bubbles appear around the edges, about 8–10 minutes.
Reduce the heat to low and simmer uncovered for 10 minutes, until the cider is fragrant and the spices have fully infused.
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