Moms Mulled Cider Recipes

Steps:

• Set a medium or large crock pot to HIGH heat.
• Fill crock pot with cider- leaving room for the apple and orange to float around (we'll get to them in a minute).
• You will have extra cider at this point- use this for replenishing later.
• Wash the orange and apple and dry off.
• Poke cloves into the flesh of the orange and the apple- as many as you like.
• Set the cloves studded fruit into the crock pot.
• Add cinnamon sticks and some brown sugar to taste.
• Using a vegetable peeler, cut off two long strips of lemon rind from one of the lemons, being careful not to get any of the white pith.
• Drop these into the cider pot and save the rest of the partially zested lemon for another use.
• Slice the remaining lemon into thin slices and drop 4-5 slices into the cider pot.
• Save the remaining slices for later or another use (I set them in a dish for guests to use as garnish).
• Cover crock pot and let mixture come to almost a boil (this may take up to an hour- this will vary greatly depending upon the size of your crock pot).
• Once it is almost boiling,sprinkle with a very light dash of each ground spice to taste (don't add too much or it will be gritty).
• Turn the heat down to LOW and allow cider to cook at least another hour before serving.
• Leave the crock pot on LOW and allow guests to ladle out mugfuls.
• Keep replenishing more cider as the crockpot empties.
• You will NOT need to add more spices, etc, as long as you still have 1/4 of the original mulled cider left in the crock.
• No need to return to a boil, just pour in the new cider and continue to heat on LOW.
• The last dregs of cider will be very heavily spiced- I usually discard the remaining 1/4 of liquid after I am finished replenishing the cider for the day.

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.

Steps:

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

Steps:

• Combine all ingredients in a saucepan and simmer, covered, for 10 minutes. Remove cloves and cinnamon stick and serve warm.

Steps:

• Pour the wine, cider and Allspice Simple Syrup into a pitcher or punch bowl. Ladle into glasses. Garnish with orange slices.
• Combine the sugar, allspice and 1/2 cup water in a small saucepan and bring to a boil. Turn off the heat and allow the mixture to steep for about 5 minutes. Strain and let cool to room temperature before using.

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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Steps:

• Combine brown sugar, allspice, 1 teaspoon cloves, salt, nutmeg, cinnamon and apple cider in large saucepan.
• Bring to boiling.
• Cover and simmer for 20 minutes.
• Strain to remove spices.
• Serve in mugs with clove-studded orange wedges.

Steps:

• Place cinnamon sticks and cardamom pods in a plastic bag.
• Crush cinnamon sticks and cardamom pods using a rolling pin or the bottom cast iron skillet.
• Mix the crushed spices with the rest of the ingredients.
• Portion into six ready-made muslin tea bags or make your own with cheesecloth and kitchen string.
• Each sachet flavors 3 quarts apple cider.
• Write on a gift tag or paper and attach to gift:.
• Mulled Cider Sachets.
• 3 quarts apple cider.
• 1 orange, sliced.
• 1 spiced sachet.
• 8 cinnamon sticks.
• Pour apple cider into saucepan or crockpot. Place sachet(or bag) into pot. Simmer 20 minutes and serve warm with a cinnamon stick.
• Variation:.
• Replace 1 quart cider with another fruit juice, like cranberry.

Steps:

• In a saucepan, mix cider, cloves, nutmeg and cinnamon with brown sugar.
• Bring to a boil and cook 5 minutes.
• Remove spices and serve hot, or allow mulled cider to chill and serve cold.

Steps:

• Tie small spices in a small cheesecloth and drop into the cider; allow cinnamon to just go on its own.
• Heat mixture on the stove and simmer for at least 30 minutes before serving, stirring occasionally to agitate the spices.
• Float orange slices on top of the cider.
• Pour into mugs and serve, with a cinnamon stick, if desired.
• Makes 1 gallon.

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.