“Fall welcomes toasty mugs of mulled cider to wrap our chilled hands around. Such a cozy way to spend an evening, sipping a tart, spiced beverage on a chilly evening while gazing at trees ablaze in crimson, gold, and orange,” is how the National Day Calendar website describes Hot Mulled Cider Day.
The weather is starting to get cooler, and what better way to celebrate the advent of [my favorite season] autumn.
The main components of a good cider include those fall-favorite spices, cinnamon and cloves, at the very least. But, as you will see in a few of the recipes, there are many different spices, herbs and other aromatics that can be used for a delicious cider this fall!
Recipes wanted! I’d really like your favorite recipes using peanut butter or you hands-down best holiday recipes. Submitted recipes will be accepted at email@example.com, or you can stop by the Albion office and drop a copy off up front.
Slow Cooker Mulled Cider
1, gallon apple cider
2, inches of fresh ginger, peeled and sliced into thin strips
2, whole star anise, optional
1, orange, thinly sliced
6, cinnamon sticks
1 TBSP whole cloves
1-1/2 tsp whole allspice
Fresh orange slices and cranberries, for serving, if desired
Alcohol of choice, if desired (whiskey is a good option)
Directions: In a slow cooker, add in the apple cider, ginger, star anise, orange slices, cinnamon sticks, cloves and allspice. Mix, cover, and cook on low for eight hours or even overnight, or on high for four hours.
If you would like to make this on the stovetop, mix everything in a large pot and bring to a gentle simmer. Let cook for about an hour. You can then turn the heat down as low as it will go in order to keep it warmed if needed.
When ready to serve, garnish with fresh cranberries and/ or orange and spike with your favorite alcohol, if desired. About 1/2 of a shot per cup is a good starting point.
Note: The most common liquors used to spike apple cider are rum, bourbon, and whiskey. After doing a little research, I see that almost any hard liquor can be used in mulled cider including tequila, spiced rum and brandy.
***Recipe courtesy of Brita, of “My food with Feeling” blog.***
Hot Mulled Cider
1/2 gallon of fresh, unfiltered apple cider (non-alcoholic)
12, whole cloves
4, 3-inch sticks of cinnamon
15, allspice berries
1/4 tsp of freshly ground nutmeg
7, pods of cardamom
2 TBSP brown sugar, optional
Directions: Pour apple cider into a 3-qt. saucepan, cover and turn the heat on medium-high.
While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange (you can also just quarter the orange and add the slices and cloves separately. I just like seeing the orange bob up and down).
Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.
Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves and other spices. Serve hot. Add a cinnamon stick to each cup, if desired.
Note: If you want, you can add a touch of bourbon, brandy or rum to spike it up a bit.
***Recipe courtesy of Elise Bauer, of “Simply Recipes” blog.***
Hot Mulled Cider (alcoholic)
1, gallon apple cider
3/4C dry white wine, such as Chardonnay, if desired
2, quince, peeled, cored and finely chopped
1, 4-inch rosemary sprig
2, 3-to 4-inch cinnamon sticks, broken
1, whole star anise
1/2 tsp grated lemon zest
Directions: Combine the cider, wine, honey, quince, rosemary, cinnamon, cloves, star anise and lemon zest in a large saucepan and simmer over low heat for 45 minutes. Strain the mulled cider and discard the solids. Serve the mulled cider warm.
Note: The strained mulled cider can be refrigerated overnight. Reheat before serving.
***Recipe courtesy of Ken Oringer, for “Food&Wine” website.***
16C (1 gallon) apple cider
1/4C light brown sugar
1 tsp allspice
Pinch grated nutmeg
2 tsp whole cloves
Cinnamon sticks, for garnish
2C bourbon, optional
Directions: In a large pot over medium heat, add the apple cider. Stir in the brown sugar, allspice and nutmeg until the sugar is dissolved and bring to a low boil.
Stick the pointy ends of the cloves into the orange so that just the buds of the cloves are visible. The entire orange should be covered with the cloves.
Add the orange to the cider and reduce the heat to simmer. Cover and continue cooking for 20 minutes.
Serve in warm mugs with a cinnamon stick garnish. For adults, add bourbon to the cider, if desired.
***Recipes courtesy of Nancy Fuller, for “The Food Network” website.***
Mulled Apple Cider (alcoholic)
2-qt. apple cider
1-3C your favorite red wine, optional
2-4 TBSP honey, pure maple syrup or sugar, if using the wine, if desired
3, cinnamon sticks
5, whole cloves
1/4 whole nutmeg, finely grated
3, whole star anise
1, vanilla pod, split lengthwise or 1 teaspoon pure vanilla extract
1, orange, thinly sliced (or the zest and juice of 1 orange)
1, apple, cut into small cubes or thinly sliced, for garnish, optional
Directions: In a large saucepan place apple cider, cinnamon, cloves, nutmeg, star anise, vanilla and orange slices. Add wine and sweetener, if using. Bring to a boil. Reduce heat and simmer over low heat for ten minutes.
Strain, if desired. Ladle into cups, add apples for garnish and serve hot.
Note: You might also want to add a sweetener such as honey, pure maple syrup or sugar if using the wine. About 2-4 TBSP should be enough if you’re adding two cups of wine, depending on the sweetness of the wine and how sweet you want your drink.
***Recipes courtesy of Shiran, for “Pretty. Simple. Sweet.” blog.***