Hot Mulled Cider
My mother-in-law introduced me to not just hot cider, but hot mulled cider. This takes apple cider to a whole new level. I took her recipe and added more citrus, cranberries, star anise and vanilla. I absolutely love this around the holidays. It’s so simple, just dump everything into a slow cooker or stockpot and allow it to come to piping hot. It’s sweet, a little tangy, and a little earthy from the star anise. A world of delicious Christmas in a mug…. or anytime of the year, for any occasion.
This feeds a crowd, but can easily be halved if needed. You can change up the spices and fruits to your tastes, too. If you have any leftovers, just strain into a container and refrigerate for up to a week. IF you have leftovers…
And be sure to use “real” apple cider. You know, the kind that you start seeing around the fall? Real apple cider generally has the sediment in the bottom of the jug. That’s what you want!
Hot Mulled Cider
Ingredients
- 1 gallon apple cider, excellent-quality
- 5 1/3 cups brown sugar, light or dark
- 8 whole cinnamon sticks
- 2 tablespoons whole cloves
- 2 teaspoons ground nutmeg, freshly grated is better
- 2 teaspoons ground ginger
- 2 cups fresh, whole cranberries
- 2 oranges, sliced
- 1 lemon, sliced
- 2 teaspoons vanilla extract
- 4 whole star anise
Instructions
Slow Cooker Method:
- Place all the ingredients into a slow cooker set to high. Heat for 4-6 hours, stirring occasionally, to dissolve the sugar. Keep on high setting if you’re wanting to serve piping hot. You can lower the heat to low setting if desired. Feel free to strain the solids out of the cider if you’d like. Serve hot.
Stovetop Method:
- Place all the ingredients into a stockpot or Dutch oven over medium-high heat. Stir occasionally to dissolve the sugar. Turn the heat down to low to maintain the heat. Serve the mulled cider while hot.
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