Mulled Cider Recipe
Mulled Cider Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is a classic warmer-upper that you can serve on chilly winter days. Pass the brandy separately for those who want it.
MAKES:
13 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.

Ingredients

  • 3 cinnamon sticks (3 inches)
  • 3 whole cloves
  • 2 whole allspice
  • 1 bay leaf
  • 3 quarts apple cider or apple juice
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1 tablespoon grated orange peel
  • 2 tablespoons brown sugar
  • Dash salt
  • 1 to 1-1/2 cups brandy, optional

Directions

Place the cinnamon stick, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
In a large saucepan, combine the apple cider, juices, orange peel, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low and simmer mixture for 30 minutes to blend flavors. Discard spice bag. Strain cider mixture and stir in brandy if desired. Serve immediately. Yield: 13 servings (about 3 quarts).
Originally published as Mulled Cider in The Taste of Home Cookbook 2006, p52

Nutritional Facts

1 cup: 122 calories, 0 fat (0 saturated fat), 0 cholesterol, 35mg sodium, 31g carbohydrate (27g sugars, 0 fiber), 0 protein.

Popular Videos

  • 3 cinnamon sticks (3 inches)
  • 3 whole cloves
  • 2 whole allspice
  • 1 bay leaf
  • 3 quarts apple cider or apple juice
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1 tablespoon grated orange peel
  • 2 tablespoons brown sugar
  • Dash salt
  • 1 to 1-1/2 cups brandy, optional
  1. Place the cinnamon stick, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
  2. In a large saucepan, combine the apple cider, juices, orange peel, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low and simmer mixture for 30 minutes to blend flavors. Discard spice bag. Strain cider mixture and stir in brandy if desired. Serve immediately. Yield: 13 servings (about 3 quarts).
Originally published as Mulled Cider in The Taste of Home Cookbook 2006, p52

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