Mulled Apple Cider
Writer and Photographer Francine Coles
This fragrant mulled cider transforms humble apple cider into an aromatic elixir perfect for Arizona’s crisp winter evenings. The interplay of warming spices — cinnamon, ginger, nutmeg and cloves — mingles with bright citrus notes to create a sophisticated cold-weather beverage that fills your home with the essence of the season. Unlike its spiked cousin, this alcohol-free version celebrates the pure, complex flavors of quality apple cider enhanced by carefully balanced aromatics.
Makes: 2 quarts
Ingredients
- 2 quarts apple cider
- 1/2 medium orange
- 2 cinnamon sticks, or 1/4 teaspoon ground cinnamon
- 4 whole cloves
- 1/2 teaspoon ground ginger, or 1 rounded teaspoon freshly grated ginger
- 2 bay leaves
- 1/2 teaspoon ground nutmeg
- 1 tablespoon light brown sugar (optional, for added sweetness)
Directions
- Pour apple cider into a large pot or Dutch oven. Squeeze juice from the orange half directly into the cider, then add the juiced rind to the pot for additional flavor.
- Add cinnamon sticks, cloves, ginger, bay leaves and nutmeg to the pot, stirring gently to distribute the spices.
- Bring mixture to a boil over medium-high heat, then reduce to low and maintain a gentle simmer for 15 minutes, stirring occasionally to coax out the spices’ aromatic oils.
- Taste and adjust sweetness, adding brown sugar if desired. Stir until fully dissolved.
- Strain through a fine-mesh sieve to remove spices and orange rind. Serve immediately in heat-safe mugs or glasses, garnished with fresh orange zest, thin apple slices or cinnamon sticks.
The strained cider keeps refrigerated for up to four days; simply reheat gently on the stovetop or in the microwave, taking care not to boil.