Mulled Cranberry Cider Recipes

MULLED CRANBERRY CIDER

Steps:

• Pour juices into a large saucepan; stir in sugar. Tie spices in a cheesecloth bag; add to juice mixture (Or place loose spices in saucepan and strain before serving.) Cover and simmer for 1 hour; remove spice bag.

CRANBERRY CIDER

Steps:

• Pour the cranberry juice and apple cider into a Dutch oven or stock pot, and then bring it to a boil over medium-high heat. Immediately turn down the heat to low, and then drop the remaining ingredients into the juice. Simmer 45 minutes, and strain before serving.

SLOW COOKER MULLED CRANBERRY CIDER

Steps:

• Add all ingredients (except rum, if using) to the Crock Pot, and cook on high for about an hour and a half, or low for about three hours. Switch the Crock Pot to the warm setting, and it's ready to serve when you're ready to drink! You can also warm this in the stovetop. Let simmer very gently, covered, for about 30 minutes.
• Ladle the cider into mugs (leaving the fruit in the Crock Pot). I like to throw another cinnamon stick in there for good measure. Those nice long cinnamon sticks that double as a stirrer would work even better.
• Oh right, the rum! Add a shot of rum to your glass before you ladle in the cider, if you are rum-inclined.

MULLED CIDER

Steps:

• 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 zest, 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.

SLOW COOKER ROSEMARY-CRANBERRY MULLED CIDER

Steps:

• Pour apple cider into a 2.5-quart or larger Crock Pot or other slow cooker. Stir in honey. It may remain clumpy; that's okay. It will dissolve when the mixture heats up.
• With a toothpick, poke holes in the orange, about 1/2 inch to 1 inch apart. Carefully stick the cloves, pointy end down, into the holes. Add the orange to the cider along with the cranberries, cinnamon sticks, and rosemary. Push the rosemary down to help make sure it's submerged.
• Cook on low until hot and the cranberries have started to burst, 3-4 hours, taking care to not let the cider boil. Very carefully with a fork or masher, gently crush the remaining cranberries to pop them. They might splurt, so be careful! I like to do this to get as much flavor out of the cranberries as possible without overcooking the cider.
• Strain the mixture through a fine-mesh sieve into a large bowl. Add the strained cider back to the Crock Pot. I like to add the cinnamon sticks and orange back as well, just for a festive touch. Discard the remaining solids. Serve immediately or keep the Crock Pot on the warm setting to keep the cider hot. Garnish individual mugs of cider with additional fresh rosemary sprigs and fresh cranberries, if desired.

MULLED CRANBERRY CIDER

Steps:

• Peel and juice orange; discard pulp, pith, and seeds.
• Combine orange juice, cranberry-raspberry drink, and sugar in a 3 1/2-5 qt crockpot.
• Place orange peel, cinnamon, cloves and anise on a double thick, 8 inch square of cheesecloth and bring corners together and tie.
• Place the spice bag in the cooker and cook 2 1/2-3 hours on high (5-6 hours on low).
• Serve in mugs while still hot.