Slow Cooker Rosemary Cranberry Mulled 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.

SLOW-COOKED APPLE CRANBERRY CIDER

Steps:

• Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a 5-qt. slow cooker, combine the cider, cranberry juice and brown sugar add spice bag. Cover and cook on high for 2 hours or until cider reaches desired temperature. Discard spice bag.

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 CRANBERRY CIDER

Steps:

• Pour cranberry juice into a slow cooker; set on high. To the juice add the zest from the oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring occasionally, until hot and steamy, about 20 minutes.

HOW TO MAKE MULLED CIDER IN THE SLOW COOKER

Steps:

• Fill the slow cooker. Pour the cider or juice into a 5-quart or larger slow cooker.
• Add the fresh ingredients. Cut the orange into 1/4-inch-thick rounds. Cut the ginger into 1/4-inch-thick slices. Add both to the slow cooker.
• Add the spices. Add the cinnamon sticks. Add the cloves and optional spices. To make it easier to serve, place the cloves and spices in a tea ball first, or place in a double layer of cheesecloth or paper coffee filter, gather it up into a sachet, and tie closed with kitchen twine.
• Slow cook the cider for 4 hours. Cover the slow cooker and cook until the flavors meld, 4 hours on LOW. (If there are clumps of spices floating at the top that you wish to remove, strain the cider through a fine-mesh strainer or cheesecloth into a large pot.) Keep warm and serve in mugs garnished with additional orange slices if desired.

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 CIDER

Steps:

• Using an unfiltered coffee filter or piece of cheesecloth, place cinnamon sticks, allspice, cloves, and ginger. Tie off with butcher twine. Be sure to use cheesecloth if preparing in Instant Pot.
• Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in the slow cooker.
• Cook on low for 4-6 hours or on high for 2-3 hours. Remove the bundle of spices and serve.
• Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in the instant pot. Be sure to either place spices directly in the inner pot or use a cheesecloth bundle if preparing in Instant Pot.
• Cook on HIGH pressure for 15 minutes. Once cook time has elapsed, let the pressure release naturally. Once pressure has been released, strain and serve.
• Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in heavy-bottomed stock pan.
• Bring to a boil then reduce heat to low. Simmer for 1-2 hours, watching closely. Remove spices and serve.