Mulled Pomegranate Sipper Recipes

MULLED POMEGRANATE SIPPER

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.

TOASTED MULLED CIDER MARGARITA

Steps:

• Chill 4 large rocks glasses.
• Bring the cider, peppercorns, star anise and cinnamon stick to a simmer in a saucepan. Cook for 5 minutes, then allow to steep for 30 minutes. Strain and allow to cool.
• Combine the sugar, allspice and ground cinnamon on a small plate. Use the lime wedge to moisten the rim of the glasses, then dip in the spiced sugar mixture.
• Working in 2 batches, in a shaker, combine half of the mezcal, lime juice, orange liqueur and egg white and 1 1/2 ounces of the chilled cider. Shake vigorously. Add ice and shake again. Strain into the rimmed glasses. Garnish each with a lime wheel and a dusting of ground cinnamon. Repeat with the second batch.

MULLED POMEGRANATE-APPLE CIDER

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.

MULLED POMEGRANATE CIDER

Steps:

• Place cinnamon sticks and cloves in the center of an 8-inch square of cheesecloth; tie with string.
• Bring spice bag, sugar, and the next 3 ingredients to a boil in a large pot, stirring occasionally.
• Decrease heat and simmer, uncovered, for 10 minutes.
• Remove spice bag (discard); stir in orange juice; serve hot or cold.

MULLED POMEGRANATE SIPPER (SLOW COOKER)

Steps:

• In 5-qt slow cooker combine all ingredients and cook on LOW for 1-2 hours. Discard cinnamon stick and cloves before serving.

SPICED POMEGRANATE SYRUP

Steps:

• Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
• Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
• Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

MULLED POMEGRANATE JUICE

Steps:

• Pour the pomegranate juice into a large saucepan. Add the rosemary, sumac, cinnamon stick, coriander seeds, and orange. Bring to a simmer then pour through a sieve into a jug. Stir in the orange blossom water and pour into heatproof glasses or cups.