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
MULLED CIDER ("WASSAIL")
An old-fashioned Mulled Cider recipe makes the perfect fall and winter beverage!
Provided by Blair Lonergan
Categories Drinks
Time 30m
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a large pot and bring to a boil. Reduce the heat to low; simmer for 20 minutes. Ladle into mugs and serve warm. If you want to strain off bits of spices and fruit that are floating in the cider, you can pour the liquid through a fine mesh sieve or cheesecloth before serving.
Nutrition Facts : ServingSize 1 cup, Calories 114 kcal, Carbohydrate 28 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 23 g
MULLED CIDER
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the cider in a large saucepan. Strip the peel from the orange in long strips with a vegetable peeler, taking care not to take off the bitter white pith. Add to the pan. Then squeeze the orange juice into the cider (straining out the seeds). Add cinnamon sticks, cloves, and star anise.
- Heat cider over medium heat, then simmer very gently until fragrant, about 15 minutes. Serve.
- Copyright 2009, Television Food Network, G.P., All Rights Reserved
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.
FALL CIDER MULES
The Moscow mule just got a yummy upgrade for fall! This is a fun new way to enjoy one of our favorite drinks. Warm, subtle spice from apple cider is brightened up by fresh lime juice and a little "bite" from the ginger and Tito's® vodka-it's perfectly sweet and refreshing.
Provided by NicoleMcmom
Categories Drinks Recipes Cocktail Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine sugar, water, and ginger in a small saucepan over medium-high heat. Bring to a simmer, and stir constantly until sugar is dissolved. Remove from heat and strain into a pitcher; discard solids. Let cool completely, 30 to 45 minutes.
- Pour 1/4 cup cooled ginger syrup into a separate pitcher; reserve remaining ginger syrup for a later use. Stir in lime juice, sparkling cider, and vodka. Pour into 4 ice-filled glasses and garnish with lime wedges.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 65.9 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 20.3 mg, Sugar 60.4 g
MULLED CIDER
This is a recipe for a hot beverage we enjoy on cold winter evenings. When curled up with a good book in front of a blazing fire, nothing tastes better than cider. Preferably, it is made with cloudy, unfiltered sweet cider, the fresh juice of pressed apples, which I combine with cloves, allspice berries and cinnamon sticks. After being steeped together like tea, the cloves and allspice come to the top and can be removed before serving, and the stick of cinnamon, which sinks to the bottom, can be served with the liquid. Add bourbon or rum if you wish.
Provided by Jacques Pepin
Categories easy
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place all ingredients but the bourbon in a saucepan and heat over medium heat until the mixture is just below a boil. Cover, remove from the heat and let steep 5 minutes.
- At that point, you will notice that the allspice and cloves have floated to the top; remove and discard them. Pour a tablespoon of bourbon, if desired, into each of six mugs and pour the cider mixture over it. Spoon a few cinnamon pieces into each mug, and serve immediately.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 24 grams, TransFat 0 grams
SLOW COOKER MULLED CIDER
Planning a Christmas party? Let guests help themselves to this festive mulled cider - simply plug the slow cooker in and ladle into heatproof glasses
Provided by Anna Glover
Categories Drink
Time 1h5m
Number Of Ingredients 11
Steps:
- Put all the ingredients except the calvados in a slow cooker and cook for 1 hr on high or up to 4 hrs on low.
- Just before serving, stir in the calvados. Ladle into heatproof glasses or cups to serve.
Nutrition Facts : Calories 130 calories, Fat 0.1 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 0.2 grams fiber, Protein 0.2 grams protein, Sodium 0.04 milligram of sodium
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.
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.
MULLED CIDER
No fall party would be complete without this warm, spicy classic, laced with maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Combine apple cider, dry red wine, maple syrup, peppercorns, orange or tangerines, and apple(s) in a medium pot. Gently simmer over medium-low heat for 10 minutes. Serve warm, in mugs.
MULLED FALL FRUIT CIDER
Make and share this Mulled Fall Fruit Cider recipe from Food.com.
Provided by Mirj2338
Categories Beverages
Time 9m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepot, bring the cider, orange zest and juice, cinnamon stick, cloves and ginger to a boil.
- Reduce the heat and simmer for 3 minutes.
- Strain and serve hot or cold.
Nutrition Facts : Calories 15.4, Carbohydrate 3.9, Fiber 0.8, Sugar 3.1, Protein 0.3
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