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
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 CIDER
Steps:
- Boil the cider to 175 degrees F.
- Add the cloves, cinnamon sticks, star anise and orange zest. Remove from the heat and add the maple syrup. Stir.
- Strain the cider into mugs. Garnish with orange wedges studded with cloves.
YET ANOTHER MULLED CIDER RECIPE
A sort-of amalgam of recipes found on here, plus ideas gleaned from the greater web. Fantastic with a shot of spiced rum in the mug.
Provided by origamifreak
Categories Punch Beverage
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Pour the cider into a crock pot, up to about 2 inches from the top.
- Drop in cardamom, nutmeg, allspice, brown sugar, and cinnamon.
- Chop the oranges each into 4 wedges longitudinally.
- Stick 3 cloves into the skin side of each orange wedge.
- Put the cleaved and cloven oranges into the crock pot.
- If there's room, add more cider to within an inch of the top.
- Stir with a ladle.
- Cover the crock pot with a folded towel and crank it up to "high.".
- Allow to boil for at least an hour, then remove the towel and set to "low.".
- (Optional) Serve with a shot of spiced rum in each mug.
Nutrition Facts : Calories 36.8, Fat 0.1, Sodium 42, Carbohydrate 9.5, Fiber 0.7, Sugar 7.8, Protein 0.3
MULLED CIDER
Steps:
- Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot.
Nutrition Facts : Calories 120 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 28 grams, Protein 0 grams, Sugar 26 grams
MULLED CIDER
Provided by Nigella Lawson : Food Network
Categories beverage
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Pour the cider, rum and herbal tea into a wide saucepan. Add the sugar and place the saucepan over a low heat. Slice the clementines in half and stick a clove into each half. Add the clementines to the pan. Break the cinnamon sticks in half. Add the cinnamon, bay leaves and cardamom pods to the saucepan. Heat the saucepan until the mixture is almost boiling. Turn down the heat once the pan is near to boiling.
- To serve, ladle the mulled cider into heatproof glasses with handles.
HOT MULLED CIDER
Steps:
- Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.
SLOW-COOKER MULLED CIDER
A slow cooker is an ideal way to make and serve a warm cocktail for a party: Throw the ingredients into the cooker several hours before guests arrive and the cider will bubble away, making the whole house smell wonderful. Reduce the heat before adding the rye whiskey so it maintains its kick. The toasted spices make the flavors so vibrant that the drink is delicious even without the whiskey. No slow cooker? This recipe is your stovetop option.
Provided by Sarah DiGregorio
Categories easy, cocktails
Time 3h10m
Yield 16 servings (about 19 cups)
Number Of Ingredients 11
Steps:
- Put the cardamom pods on a cutting board. Lay the flat of a chef's knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.
- Transfer the cinnamon sticks into a 6- to 8-quart slow cooker. Tie up the remaining spices into a cheesecloth bundle, and add that to the slow cooker as well. (If you don't have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the slow cooker, then strain the mixture as you serve.)
- Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand. (At this point, put the slow cooker in the spot where you'd like to serve it, because it will become difficult to move once you've added all of the liquid.) Add the ginger, lemon, orange, salt and apple cider to the slow cooker. Cover, and cook on high for 3 hours.
- Reduce the heat to warm. Add the rye whiskey and vanilla and stir to combine. You can leave the cider on warm for several hours, allowing guests to serve themselves, adding additional citrus slices and cinnamon sticks to their mugs, as desired.
HOT MULLED CIDER
Simmered with fragrant cloves, allspice, and cinnamon, this non-alcoholic hot mulled apple cider is the perfect beverage for guests of any age.
Provided by chefcatie
Categories Drinks Recipes Cider Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Place cloves, allspice berries, and cinnamon stick pieces in the center of a small piece of cheesecloth. Bring the ends of the cheesecloth together and tie securely with kitchen string.
- Combine cider, brown sugar, and spice bag in a large kettle over medium-high heat; bring to a simmer. Simmer for 5 minutes. Discard spice bag.
- Serve in mugs with a lemon slice in each cup.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 49.6 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.3 g, Sodium 33.7 mg, Sugar 42 g
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 CIDER WITH FALL SPICES
Heat up your holiday meal -- or any occasion -- with our spiced apple drink.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large saucepan, bring cider, lemon zest, and spices to a boil; cover, and remove from heat. Let steep at least 20 minutes (or up to 4 hours). Ladle carefully into mugs, leaving most of the solids behind.
Nutrition Facts : Calories 120 g
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
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
It's easy to make your own mulled cider. As well as fruit and spices, we've added extra apple brandy to our version of this delicious winter warmer
Provided by Good Food team
Categories Drink
Time 45m
Yield Makes 2 litres
Number Of Ingredients 8
Steps:
- Pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.
- Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 20-30 mins. Ladle into glass mugs to serve.
Nutrition Facts : Calories 120 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
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