Mulledfallfruitcider Recipes

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 the apple cider, cranberries, ginger, red chile flakes, star anise, cloves, allspice, orange slices and 2 of the cinnamon sticks in a medium pot. Bring to a simmer and cook for 5 minutes. Turn off the heat and allow the cider to sit for 5 minutes. Strain the cider to remove the spices.
• If desired, put 1 ounce dark rum in each of 4 large mugs. Divide the cider among the mugs and garnish with the remaining cinnamon sticks.

Steps:

• Chill 4 large rocks glasses.
• Bring the cider, peppercorns, star anise and cinnamon stick to a simmer in a saucepan. Cook for 5 minutes, then allow to steep for 30 minutes. Strain and allow to cool.
• Combine the sugar, allspice and ground cinnamon on a small plate. Use the lime wedge to moisten the rim of the glasses, then dip in the spiced sugar mixture.
• Working in 2 batches, in a shaker, combine half of the mezcal, lime juice, orange liqueur and egg white and 1 1/2 ounces of the chilled cider. Shake vigorously. Add ice and shake again. Strain into the rimmed glasses. Garnish each with a lime wheel and a dusting of ground cinnamon. Repeat with the second batch.

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:

• 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:

• With cloves and allspice in a teaball, cook all ingredients in a Crockpot on low 2-8 hours. Stir occasionally/rarely to dissolve sugar. Or cook in a pan on the stovetop on low heat 20-30 minute until it simmers.
• Add 1 1/2 oz. Bacardi Gold Rum (MUST be Bacardi, accept no substitutes) per mugful when poured, if desired. Don't cook it with the Rum.

Steps:

• In a saucepot, bring the cider, orange zest and juice, cinnamon stick, cloves and ginger to a boil.
• Reduce the heat and simmer for 3 minutes.
• Strain and serve hot or cold.

Steps:

• Add ingredients to a large saucepan or crockpot.
• Simmer for 30 minutes.
• Taste and add more spices if necessary (to your liking).
• Serve warm.

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
• Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
• Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.

Steps:

• Combine sugar, water, and ginger in a small saucepan over medium-high heat. Bring to a simmer, and stir constantly until sugar is dissolved. Remove from heat and strain into a pitcher; discard solids. Let cool completely, 30 to 45 minutes.
• Pour 1/4 cup cooled ginger syrup into a separate pitcher; reserve remaining ginger syrup for a later use. Stir in lime juice, sparkling cider, and vodka. Pour into 4 ice-filled glasses and garnish with lime wedges.

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.