Mulled Apple Cider
Mulled Apple Cider makes a delicious drink throughout fall and winter. A seasonal favorite, this mulled apple cider recipe is easily prepared for gatherings large and small! BUT, I love it over ice in the summer! Why make apple cider from scratch?When the days grow shorter and the air grows cooler and crisper, you know what time it is. . . time for warm apple cider!Specifically, apple cider you make from scratch in a big pot or Dutch oven or slow cooker, then pour into mugs. Add your fuzzy slippers, a good book or old movie and maybe a slice of Pumpkin Coffee Cake. Now, that’s a perfect cozy evening.What Is Apple Cider? While it may seem a small distinction, there is a difference between apple cider and apple juice. What that difference is, though, may vary according to where you are buying your apple beverage.According to the Massachusetts Department of Agriculture, "Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment." On the other hand, "Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer.“Mulled” cider is cider heated with sugar and spices.Mulled Apple Cider! The fresh taste can’t be beat! Sweet with a hint of tartness — you can taste real apples in every sip. This isn’t just glorified apple juice–it’s the real deal. I drink it any time of the year. Talk about refreshing over ice in the summertime and steamy hot in mugs that warm your hands throughout the fall and winter. It really is a year-round favorite.You could absolutely cut this recipe in half! It makes enough for 12-14 eight ounce servings. That’s a beautiful gathering friends!
Ingredients
- 1 gallon apple cider (yes, you can use apple juice.
But check the ingredients on the bottle and if sugar is added to your apple juice you may want to skip adding the brown sugar in this recipe)
- 6 whole cinnamon sticks
- 6 whole cloves
- dash allspice
- 1 apple, thinly sliced
- 1 orange, cut into slices
- 1/4 cup sweetener: brown sugar or honey, optional
Instructions
STOVETOP METHOD
- Thinly slice the apple and the orange. Remove and discard any seeds or stems.
- Add all ingredients to a large, heavy stockpot or Dutch oven and allow to simmer over low heat for about 30 minutes up to one hour.
SLOW COOKER METHOD
- Add all ingredients to an electric slow cooker and heat on a low setting for about 1 hour or until cider has warmed throughout. Can simmer for up to 4 hours on low.
CHEF’S TIPS
- Other Fruits to IncludeYou would think that you’d just want to use apples in your cider and while they are definitely the key ingredient, adding a bit of orange helps to round out the flavors. Should you use oranges, do be sure to peel them before adding into the stockpot or the slow cooker as the oils and pith from the orange peeling may add bitterness.This cider is tasty, served chilled or warm: To serve cold, let the cider chill in the fridge for a few hours. Pour in glasses garnished with fruit slices or cranberries.
Notes
What Apples Should I Use for Homemade Apple Cider?
The most important part of any apple cider is the apples that you use. I like to use a blend of apples so that the apple flavor is more pronounced with a little more depth.
For my apple blend, I like to use both a sweet and tart apples. For the sweet taste, I like to use Honeycrisp, Pink Lady, Gala, or Rome apples. For the tart taste, I just don’t think you can go wrong with using Granny Smith apples.