Mull This OverDecember 8, 2010
One of the wonderful discoveries we’ve made since moving to the Northeast has been apple cider. Yes, they have it in jugs out west too, but here you can get it fresh at the source – a cider mill at an apple farm. Warm and sweet, it hits the spot on a crisp fall day. But we also have uncovered a twist on warm apple cider that’s even better than the original – mulled apple cider. This potable indulgence features apple cider, fresh fruit and spices, and is warmed slowly to perfection. It’s like apple cider sangria, if you will. And it’s a guaranteed hit at any holiday gathering. We’d like to thank MHK reader Marcie for this recipe – you can alter it as you like, adding other spices or the tea flavor, but we are pretty satisfied with it as is. The longer you can let it warm, the more flavorful it will be (I’d start it at lunchtime, and then by evening it will be awesome). Enjoy!
Marcie’s Mulled Apple Cider
(makes one gallon)
1 gallon apple cider (preferably from a local farm)
1 orange, sliced into rounds (keep peel on)
1 lemon, sliced into rounds (keep peel on)
6 cinnamon sticks (plus extra for garnish)
2 tbsp. whole cloves
2 “mandarin orange spice” herbal tea bags
Pour cider into a large pot. Add rest of ingredients; stir. Heat pot over very low heat, gently stirring occasionally. Serve hot in mugs, garnish with a cinnamon stick. Drink!