How to Make Mulled Cider
Try This Easy Recipe for Hot Cider, an Ideal Cold-Weather Drink
Dec 16, 2008
When the weather turns blustery and friends gather, mulled cider is an ideal easy drink to make in generous quantities and serve to everyone. It takes just minutes to prepare and can be kept warm for a long time on the stovetop over the lowest heat setting, or for hours in a Thermos bottle or jug.
Apple Juice and Apple Cider: What's the Difference?
One of the first questions that comes up when home cooks set out to mull cider is if they can use apple juice instead of cider. The short answer is, "Yes!"
The longer answer touches on whether or not there are any differences between the two. The consensus among experts tends to cover several different distinctions:
- Cider is homemade or pressed by a farm stand, and is unfiltered and unpasteurized, whereas apple juice is a commercial, filtered, pasteurized product.
- Because cider isn't pasteurized, it may ferment, and the resulting tangier taste and slight kick also distinguishes cider from apple juice.
- However, cider does not necessarily have any alcohol content. Indeed, some folks make cider using apples from early in the harvest, which are less sweet and more acidic, resulting in cider's distinctively sharper taste.
The recipe that follows may be made with any product labeled "apple cider" or "apple juice." So-called "hard" cider, however, should not be used, as it does contain alcohol and will be markedly less sweet. Instead, the recipe offers the option of fortifying the mulled cider with a splash of the potent French apple brandy known as Calvados.
A mixture of sweet spices, raisins, and citrus zest create the complex flavor profile of the mulled cider recipe that follows. Be sure to allow enough time for the ingredients to steep in and fully flavor the hot liquid.
Mulled Cider Recipe
Makes about 16 servings
Ingredients:
- 1 gallon apple cider or apple juice
- 1/2 cup seedless raisins
- 4 whole cinnamon sticks, broken into 1-inch pieces
- 4 whole star anise (optional)
- 1 teaspoon whole cloves
- Zest of 2 medium oranges, removed in long, thin strips with a vegetable peeler
- Zest of 1 medium lemon, removed in long, thin strips with a vegetable peeler
- 1 cup Calvados (optional)
- Whole cinnamon sticks, for garnish
- Whole star anise, for garnish (optional)
Directions:
- Put the cider or juice, raisins, broken cinnamon sticks, cloves, and orange and lemon zests in a large pot.
- Cook over medium heat, stirring occasionally, until the mixture is hot but not yet boiling. Reduce the heat to very low, cover the pot, and leave the mixture to steep for at least 15 minutes.
- Before serving, stir the Calvados into the pot. Or keep the Calvados aside, stirring a little bit into the servings of those who want a more fortified drink.
- Ladle the mulled cider into heavy mugs, garnishing each serving with a whole cinnamon stick.
A Great Serving Tip
To get more creative and make a big impression easily, use a melon baller to hollow out good-sized firm, ripe apples and use them as mugs for the cider. (See photo.)
The mulled cider makes a terrific accompaniment to cookies, pie, or pastries like Easy Pumpkin Empanadas. It also goes well with assorted after-dinner cheeses, dried fruits, and nuts. (For other great festive drinks, check out Holiday Eggnog and Easy Champagne Cocktails.)
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