Mulled Cider
This Mulled Cider recipe infuses apple cider with cranberry juice, pineapple juice, orange slices, fresh cranberries, and a homemade blend of mulling spices.
Servings: 16
Ingredients
- 2 cinnamon sticks
- 1 inch fresh ginger root peeled and thinly sliced
- 3 whole allspice berries
- 4 whole cloves
- ½ teaspoon fresh nutmeg grated
- 1 gallon apple cider
- 2 cups pineapple juice
- ½ cup cranberry juice optional
- 1 cup fresh cranberries
- 1 orange thinly sliced
Instructions
Prepare Mulling Spices
- Place the cinnamon sticks, allspice, cloves, and ginger in the center of a piece of cheesecloth or an unbleached coffee filter. Gather the edges and tie them off with kitchen twine.
Slow Cooker Mulled Cider
- Place juice/cider, cranberry juice, 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, cranberry juice, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in a 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: Use fresh or frozen cranberries or omit them altogether.
Cranberry Juice: I recommend a 100% juice blend over a cranberry juice cocktail.
Oranges: Instead of fresh orange slices, use ½ cup of orange juice.
Storage/Reheating: Let the cider cool, strain out the whole fruit and spices, then refrigerate for up to 5 days. Reheat in the mug in the microwave or in a stockpot over medium-low heat.
Nutrition
Calories: 134kcal | Carbohydrates: 33g | Sodium: 11mg | Potassium: 299mg | Fiber: 1g | Sugar: 26g | Vitamin A: 20IU | Vitamin C: 10.3mg | Calcium: 33mg | Iron: 0.5mg
