This recipe for Mulled Cider is made by infusing cider with cranberry juice, pineapple juice, orange slices, fresh cranberries, and a homemade blend of mulling spices, creating an absolutely perfect fall beverage!
Using an unfiltered coffee filter or piece of cheesecloth, place cinnamon sticks, allspice, cloves, and ginger. Tie off with butcher twine. Be sure to use cheesecloth if preparing in Instant Pot.
Slow Cooker Mulled Cider
Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in the slow cooker.
Cook on low for 4-6 hours or on high for 2-3 hours. Remove the bundle of spices and serve.
Stovetop Mulled Cider
Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in heavy-bottomed stock pan.
Bring to a boil then reduce heat to low. Simmer for 1-2 hours, watching closely. Remove spices and serve.
Video
Notes
Cranberries: Feel free to omit the whole cranberries and/or cranberry juice. You can use fresh or frozen cranberries but do not use dried cranberries.Pineapple Juice: The pineapple juice is optional but does all dimension and sweetness to the cider. Be sure to use 100% pineapple juice for the best flavor. NOT a blend of sweetened juice. Oranges: In place of fresh orange slices, feel free to use ½ cup of orange juice for a nice citrus note to the mulled cider. Storage/Reheating: Allow the cider to cool, strain off the whole fruit and spices, and then refrigerate for up to 5 days. Reheat by the mug in the microwave or in a stock pan over medium-low heat.