Mauled Apple Cider Recipes

Steps:

• Combine apple cider, cinnamon sticks, lemon zest, cloves, nutmeg, and allspice in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
• Ladle mulled cider into cups and sweeten with honey. Garnish with lemon slices and additional cinnamon sticks.

Steps:

• Combine brown sugar, allspice, 1 teaspoon cloves, salt, nutmeg, cinnamon and apple cider in large saucepan.
• Bring to boiling.
• Cover and simmer for 20 minutes.
• Strain to remove spices.
• Serve in mugs with clove-studded orange wedges.

Steps:

• Press 4 cloves into each lady apple. Place cider, cinnamon, orange zest, and studded lady apples in a large pot, and warm over medium-low heat. Let steep for 1 1/2 hours, without boiling, until aromatic and flavorful.

Steps:

• In a medium pot, over medium heat, add the cider, cinnamon sticks, fresh ginger, cloves and nutmeg. Stir to blend. Bring to a boil and reduce the heat to a simmer. Reduce by half and taste for seasoning. Set aside to cool. In a large bowl add the apples, lemon juice and sugar. Toss to coat and add to the cider. Refrigerate. When ready to serve the cocktails, pour the cider and apple pieces into champagne flutes (about halfway) and top with the Cava. Stir and serve.

Steps:

• Pour the apple cider into a large pot and set over medium-high heat. Dice up the apples and toss them into the cider. Peel the rind off the orange in large pieces and toss that in too. Add the cranberries, allspice berries and cinnamon sticks. Add the sugar and stir it around to dissolve. Bring the mixture to a low boil, then reduce the heat to low and simmer for 45 minutes to 1 hour.
• Add the brandy, then simmer for another 10 to 15 minutes. Serve warm.

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.

Steps:

• Tie small spices in a small cheesecloth and drop into the cider; allow cinnamon to just go on its own.
• Heat mixture on the stove and simmer for at least 30 minutes before serving, stirring occasionally to agitate the spices.
• Float orange slices on top of the cider.
• Pour into mugs and serve, with a cinnamon stick, if desired.
• Makes 1 gallon.