Mulled Apple Cider for the Holidays

I make this stuff every year for Thanksgiving. Sometimes for Christmas. And sometimes just because. I learned how to do this at a cooking class I took years ago. Since then I’ve tweaked it and added or removed things, and I think it’s just right now. I typically start this in the morning before guests arrive. Not only will they love the taste, but I promise someone will comment about how delicious your house smells!

I’ve made it several times recently when I’ve had guests and everyone asks for the recipe. So here is how I make it. Like most things, tweak to your preferences. And if you’re missing a spice or two, don’t be discouraged. It’s just as delicious with less spice.

You will need:

1 quart apple cider or apple juice

1 quart of water

3 apples, cut into quarters

1 orange, cut into quarters

3 cinnamon sticks

2 star anise

2 tsp whole cloves

2 tsp allspice berries

1 cardamom pod

In a large stockpot, combine all ingredients.  Turn heat to high, let come to a boil, and then reduce heat to a simmer and cover.  Let simmer on the stove, covered, several hours before you wish to serve.  When ready to serve, remove lid but do not turn off heat.  Using a fine mesh sieve and a ladle, pour into glasses.  Add a splash or two of brandy, if you’re so inclined.  Enjoy!

I serve this in pretty little glasses with a cinnamon stick in each one. This recipe makes about 6 servings, depending on the size of your glasses. For a larger crowd, double the recipe.