Moms Mulled Cider Recipes

MULLED CIDER

Steps:

• 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.
• 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.
• Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in the instant pot. Be sure to either place spices directly in the inner pot or use a cheesecloth bundle if preparing in Instant Pot.
• Cook on HIGH pressure for 15 minutes. Once cook time has elapsed, let the pressure release naturally. Once pressure has been released, strain and serve.
• 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.

MULLED CIDER

Steps:

• Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot.

MULLED CIDER

Steps:

• Place the cinnamon stick, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. , In a large saucepan, combine the apple cider, juices, orange zest, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low and simmer mixture for 30 minutes to blend flavors. Discard spice bag. Strain cider mixture and stir in brandy if desired. Serve immediately.

MOM'S MULLED CIDER

Steps:

• 1. Pour cider into pot. I use a party-sized coffee maker, but you could use a large dutch oven or stock pot.
• 2. Mix the remaining ingredients together and place them in the basket of the coffee maker. If you're using a pot on the stove, you can stir in the sugar, then tie up the spices in a piece of cheesecloth. Or just let them float, and strain as you serve.
• 3. Plug it in, and let it perk until it's done. The perking time varies from about 20-45 minutes, depending on the pot. Or heat to almost boiling, then reduce heat to simmer 30-60 min. Then reduce heat just to keep warm. It's ready to enjoy. The flavors get richer and deeper as it stays warm in the pot.
• 4. NOTES: You can use either light or dark brown sugar, as you like -- the results are surprisingly different. Try it both ways! The recipe is easy to halve or multiply, to fit your needs. I make several spice recipes at once and just measure the ingredients right into zip-top sandwich bags. Then I just pop them into the deep freeze for quick prep later during the busy holiday season. The mix also makes wonderful home-made gifts -- for a teacher or colleague, for example -- in a decorative cello bag with a festive ribbon!

MULLED CIDER

Steps:

• Place all ingredients but the bourbon in a saucepan and heat over medium heat until the mixture is just below a boil. Cover, remove from the heat and let steep 5 minutes.
• At that point, you will notice that the allspice and cloves have floated to the top; remove and discard them. Pour a tablespoon of bourbon, if desired, into each of six mugs and pour the cider mixture over it. Spoon a few cinnamon pieces into each mug, and serve immediately.

MULLED CIDER ("WASSAIL")

Steps:

• Combine all of the ingredients in a large pot and bring to a boil. Reduce the heat to low; simmer for 20 minutes. Ladle into mugs and serve warm. If you want to strain off bits of spices and fruit that are floating in the cider, you can pour the liquid through a fine mesh sieve or cheesecloth before serving.

MULLED CIDER

Steps:

• Put the cider in a large saucepan. Strip the peel from the orange in long strips with a vegetable peeler, taking care not to take off the bitter white pith. Add to the pan. Then squeeze the orange juice into the cider (straining out the seeds). Add cinnamon sticks, cloves, and star anise.
• Heat cider over medium heat, then simmer very gently until fragrant, about 15 minutes. Serve.
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MULLED CIDER

Steps:

• Boil the cider to 175 degrees F.
• Add the cloves, cinnamon sticks, star anise and orange zest. Remove from the heat and add the maple syrup. Stir.
• Strain the cider into mugs. Garnish with orange wedges studded with cloves.

HOT MULLED CIDER

Steps:

• Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.

MULLED CIDER

Steps:

• Pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.
• Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 20-30 mins. Ladle into glass mugs to serve.