MULLED CIDER
This is a classic warmer-upper that you can serve on chilly winter days. Pass the brandy separately for those who want it.
Provided by Taste of Home
Time 35m
Yield 13 servings (about 3 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
MULLED POMEGRANATE SIPPER
This warm and festive drink fills the entire house with the wonderful aroma of spices and simmering fruit juices. Kids and adults both love this spirit-warming sipper. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Time 1h10m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a 5-qt. slow cooker, combine the first 5 ingredients. Place cinnamon sticks, cloves and orange zest on a double thickness of cheesecloth. Gather up corners of cloth to enclose seasonings; tie securely with string. Add to slow cooker. Cook, covered, on low 1-2 hours or until heated through. Discard spice bag.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
MULLED POM-APPLE CIDER
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the pomegranate juice and cider in a large non-reactive pot along with the dried fruits, orange zest, and spices. Warm gently over low heat, stirring occasionally, until fragrant, about 30 minutes. Take care not to let the mixture boil. Serve in clear mugs or glasses with spices and dried fruit, and add a splash of your favorite liquor.
MULLED POMEGRANATE-APPLE CIDER
Provided by Food Network Kitchen
Yield 6 servings
Number Of Ingredients 17
Steps:
- 1. Put pomegranate juice and cider in a saucepan along with dried fruits, orange zest and spices.
- 2. Warm gently over low heat, stirring occasionally, until fragrant, about 30 minutes. Take care not to let the mixture boil.
- 3. Serve in mugs with spices, dried fruit and a splash of your favorite liquor.
MOM'S MULLED CIDER FOR THE CROCK POT
My mother always made mulled cider during the fall and winter for any holiday gatherings. It makes the house smell wonderful. This version works best with good quality cider, but I have sometimes been forced to use grocery store jugs and it still tastes good. This will be highly spiced and has a bit of a citrusy tang from the lemons. Serving size will vary greatly depending upon the size of your crock.
Provided by HeatherFeather
Categories Beverages
Time 2h15m
Yield 10-20 serving(s)
Number Of Ingredients 10
Steps:
- Set a medium or large crock pot to HIGH heat.
- Fill crock pot with cider- leaving room for the apple and orange to float around (we'll get to them in a minute).
- You will have extra cider at this point- use this for replenishing later.
- Wash the orange and apple and dry off.
- Poke cloves into the flesh of the orange and the apple- as many as you like.
- Set the cloves studded fruit into the crock pot.
- Add cinnamon sticks and some brown sugar to taste.
- Using a vegetable peeler, cut off two long strips of lemon rind from one of the lemons, being careful not to get any of the white pith.
- Drop these into the cider pot and save the rest of the partially zested lemon for another use.
- Slice the remaining lemon into thin slices and drop 4-5 slices into the cider pot.
- Save the remaining slices for later or another use (I set them in a dish for guests to use as garnish).
- Cover crock pot and let mixture come to almost a boil (this may take up to an hour- this will vary greatly depending upon the size of your crock pot).
- Once it is almost boiling,sprinkle with a very light dash of each ground spice to taste (don't add too much or it will be gritty).
- Turn the heat down to LOW and allow cider to cook at least another hour before serving.
- Leave the crock pot on LOW and allow guests to ladle out mugfuls.
- Keep replenishing more cider as the crockpot empties.
- You will NOT need to add more spices, etc, as long as you still have 1/4 of the original mulled cider left in the crock.
- No need to return to a boil, just pour in the new cider and continue to heat on LOW.
- The last dregs of cider will be very heavily spiced- I usually discard the remaining 1/4 of liquid after I am finished replenishing the cider for the day.
UPDATED MULLED CIDER
This is great for trimming the tree. Serve cold or keep in a saucepan over very low heat or a slow cooker.
Provided by Kevin Ryan
Categories Drinks Recipes Cider Recipes
Yield 22
Number Of Ingredients 6
Steps:
- Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients into a large nonreactive pan and bring to a boil over high heat. Remove from heat, cover and allow to stand at least 30 minutes to allow flavors to blend. Serve warm or cold.
Nutrition Facts : Calories 66 calories, Carbohydrate 16.2 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.4 g, Sodium 3.6 mg, Sugar 14.2 g
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