How to Make Mulled Cider

Mulled cider, like mulled wine, has become a cold-weather tradition in many homes. This warm, comforting drink is easy to prepare and is a great finale for a holiday meal. This recipe is for one quart, which will serve up to three people; the amounts can be multiplied without any problems.

Difficulty:

Easy

Instructions

Things You'll Need

• 1 quart apple cider
• 1/2 c. brandy (optional)
• 1 cinnamon stick
• 6 to 8 whole cloves
• 1/2 c. dried cranberries
• 2/3 c. honey
• 1 orange
• 1/2 tsp. vanilla extract or 1 whole bean
• Groceries
• Ladles
• Mugs
• Paring Knives
• Peelers
• Saucepans

1. Pour the cider into a nonreactive saucepan and turn the heat to low.

2. Cut the zest from the orange with a sharp paring knife or a vegetable peeler. Try to get only the orange part. If any of the bitter white pith comes with the zest, cut this off and discard it.

3. Lightly pound the zest to release the aromatic oils, and place the zest in the cider.

4. Place all remaining ingredients in the cider and continue to steep over low heat, stirring occasionally.

5. When cider is very hot and has begun to steam, it's ready to serve. Taste it at this point to make sure it's sweet enough and that there are enough seasonings. Add more if necessary.

6. Shut off the heat and ladle the cider into mugs.

Tips & Warnings

• Apple juice can be substituted for apple cider.

• You can also use these seasonings to make mulled cranberry juice.

• Always use a stainless steel, heatproof glass, ceramic or nonstick pot to make the mulled cider. An aluminum pot will react with the acids in the cider and give it a metallic taste.

• Honey is good in mulled cider, but you can also use Turbinado (raw) sugar or light brown sugar, or a combination.