- 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
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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."