Moms Mulled Cider Recipes

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.

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.

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:

• 1. Pour cider into pot. I use a party-sized coffee maker, but you could use a large dutch oven or stock pot.
• 2. Mix the remaining ingredients together and place them in the basket of the coffee maker. If you're using a pot on the stove, you can stir in the sugar, then tie up the spices in a piece of cheesecloth. Or just let them float, and strain as you serve.
• 3. Plug it in, and let it perk until it's done. The perking time varies from about 20-45 minutes, depending on the pot. Or heat to almost boiling, then reduce heat to simmer 30-60 min. Then reduce heat just to keep warm. It's ready to enjoy. The flavors get richer and deeper as it stays warm in the pot.
• 4. NOTES: You can use either light or dark brown sugar, as you like -- the results are surprisingly different. Try it both ways! The recipe is easy to halve or multiply, to fit your needs. I make several spice recipes at once and just measure the ingredients right into zip-top sandwich bags. Then I just pop them into the deep freeze for quick prep later during the busy holiday season. The mix also makes wonderful home-made gifts -- for a teacher or colleague, for example -- in a decorative cello bag with a festive ribbon!

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.

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:

• 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.

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.