Mulled Red Cider Recipes

MULLED RED CIDER

Steps:

• If desired, moisten the rims of seven mugs with water. Sprinkle cinnamon sugar on a plate; dip rims in cinnamon sugar. Set mugs aside., In a large saucepan, combine the cider, sugar, cinnamon sticks and cloves. Cook and stir over medium heat until sugar is dissolved., Add wine and heat through. Remove from the heat. Cover and steep for 10 minutes; strain. Serve in prepared mugs.

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 ("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.

BIG-BATCH MULLED CIDER

Steps:

• Stir together cider, brown sugar, orange rounds, chopped apples, star anise, and cinnamon sticks in a large Dutch oven or heavy-bottomed saucepan. Bring to a boil over high, stirring occasionally. Reduce heat to low. Simmer, covered, stirring occasionally, until fruits soften and mixture becomes aromatic, about 30 minutes. Pour through a fine mesh strainer into a large heatproof bowl or drink dispenser; discard solids. Ladle cider into 8 heatproof mugs; garnish as desired.

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.

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.

MULLED WINE

Steps:

• In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.

QUICK CIDER-MULLED WINE

Steps:

• Bring wine, brandy, apple cider, star anise, cloves, and 2 cinnamon sticks to a boil in a medium saucepan. Reduce heat to low and simmer until flavors are infused, about 15 minutes.
• Divide among mugs, garnish with 6 cinnamon sticks, if using, and serve.
• Do Ahead
• Mulled wine can be made 2 hours ahead; cover and store at room temperature, or chill up to 3 days. Rewarm over medium-low heat before serving.

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.