This is the perfect mulled cider recipe, and I don’t say that lightly…I’m actually not a big fan of spiced apple cider usually. But this recipe has a tartness that strikes a perfect balance with the sweet and spicy. My sister brought a steamy pot of this to Thanksgiving last year, and I’ve been dreaming of it ever since cool weather hit. So, here it is…a warm and puckery toast to a lovely fall.
Apple juice or cider, cranberry juice, allspice, cinnamon sticks, cloves, and a bag of fresh or frozen cranberries.
First, combine equal amounts of cranberry and apple juice. (I like the 100% juice instead of the cocktail blends.)
Two 64 oz. bottles filled my 5 quart saucepan up to the top.
Next, drop in your cinnamon sticks.
I’ll be buying up extra bags of fresh cranberries and tossing them in the freezer, since they’re only ‘in season’ for such a short while. I love cranberry orange muffins and this cider made with fresh berries!
Let your cider simmer for 10 minutes or longer…just to let the spices blend in and lend their flavors to the juice. When it’s cooled down just a bit, pour yourself a mug full. Then, find a porch somewhere, and sit and enjoy the general splendor of the fall season!
- 1 64 oz. bottle of 100% apple juice (or apple cider, your pick)
- 1 64 oz. bottle of 100% cranberry juice
- 1 bag fresh cranberries
- 4-5 cinnamon sticks
- 1 t. allspice
- ⅛th t. cloves (a pinch)
- Tie ground allspice and cloves into a coffee filter and drop into a large pot. This recipe fills my 3 quart pot!
- Drop in cinnamon sticks and pour in cranberries.
- Warm over medium heat, and allow to simmer until flavors blend.
- Allow to cool to a safe temperature, and serve.