I came up with this recipe one year when I attempted to make grape jelly and ended up with 30 jars of delicious grape syrup instead. I then simmered the syrup with spices to make this beverage. —Sharon Harmon, Orange, Massachusetts
- 5 pounds Concord grapes
- 8 cups water, divided
- 1-1/2 cups sugar
- 8 whole cloves
- 4 cinnamon sticks (4 inches)
- Dash ground nutmeg
- In a large saucepan, combine grapes and 2 cups water; bring to a boil, stirring constantly. Press through a strainer; reserve juice and discard skins and seeds.
- Pour juice through a double layer of cheesecloth into a 5-qt. slow cooker. Add the sugar, cloves, cinnamon sticks, nutmeg and remaining water. Cover and cook on low for 3 hours. Discard cloves and cinnamon sticks. Yield: 10-12 servings (2-3/4 quarts).
Originally published as Mulled Grape Cider in Taste of Home August/September 1996, p59
Reviews for Mulled Grape Cider
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 24, 2013
"Besides the pain of picking grapes, this was amazingly delicious and well worth the work. My whole family loved it, great for a chilly fall night. Next time I might cut the spices in half."