Fall is in the air, and it’s about time we all started thinking about fall gatherings and mulled apple cider. If you’ve never made it before, this is one of my favourite recipes to make every year!

When I think about this recipe, my mind drifts back to fall camp fires with friends and a steaming hot cup of this goodness in my hands. What’s not to love about that?

What is apple cider?

Apple cider is made with cold pressed apple juice and is typically served either hot or cold, usually in the fall, when apples are in season. You can pick up apple cider in the refrigerated juice section of your local grocery store, or (if you want the best stuff), freshly made from a local apple orchard.

What’s the difference between apple cider and apple juice?

The difference between the two is a matter of process. Cider is usually cold pressed, unpasteurized, and unfiltered, which makes it a little more tart and cloudy looking. Apple juice, on the other hand, is pasteurized and filtered, making it more shelf stable, more sweet to taste, and more clear in its appearance.

What is the difference between mulled and regular cider?

Rather than pure apple juice, mulled cider is made by cooking the juice on the stovetop with various whole spices and citrus. The process of making mulled cider can take anywhere from 45 minutes to 2+ hours, depending on how strong you want the flavours of the spices to be. You can also make it in a slow cooker for 8-10 hours, if you need to make it ahead of time and you want to have the spices steep into the juice over a longer time period.

How to serve this recipe

This recipe can be served either hot or cold, with my favourite being piping hot on a crisp autumn day. There’s nothing like a mug full of this deliciousness in the company of a good friend.

Growing up, my family traditionally always made this for our harvest party, which we hosted at the end of October every year. The flavour of this delicious apple beverage is full of nostalgia for me!

Can you substitute ingredients in this recipe?

Sure you can! You can add other juices along with the apple juice to make different flavour variations, or try different types of citrus to steep with the spices (such as lemon or grapefruit). Of course, there are other fall spices that you could add if you wanted to, but the ones listed here are my favourites.

Can you make apple cider in a slow cooker or instant pot?

As I mentioned above, yes! A slow cooker or instant pot on the slow cook setting will work very well. Just put it on in the morning of the day you want to serve it, and give it about 6-8 hours to steep before you serve it. To prevent the flavours from becoming too bold, remove the spices with a slotted spoon before you serve it.

Preserving mulled apple cider

You can always make this recipe ahead and keep in the fridge for about a week, but my favourite way to preserve this stuff is to can it. If you make a big batch and find that you’re not drinking it, get this up to a boil again and can it using my basic canning method. Then save it till the summer and serve it cold over a glass of ice.

You will need:

• Ingredients (see recipe card)
• Large pot, Instant Pot, or Slow Cooker
• Chef’s knife
• Cutting board
• Slotted spoon
• Ladle
• Mugs, for serving (as pictured in this post)

Print

Mulled Apple Cider

This simple fall recipe is a must have to make every year during the crisp autumn season!

Course beverages

Cuisine Canadian

Keyword apple cider

Prep Time 1 hour

Servings 1 gallon

Author Naomi

Ingredients

• 1 gallon apple cider (about 2 litres)
• 1 whole naval orange or 1/2 naval orange + 1/2 grapefruit or lemon
• 3 whole cinnamon sticks
• 20-30 whole cloves

Instructions

1. Cut the orange or citrus into thick slices (I usually cut one orange into 4 slices).  Press 5-8 cloves into each slice; set aside.

2. In a large pot, combine the citrus pieces, cinnamon sticks, and cold cider. Bring the mixture to a boil, and reduce heat. Simmer for 45 minutes to 2 hours (taste testing to determine how spicy you want it).

3. Remove and discard the citrus and cinnamon when the cider is spiced to your liking (leaving them in there too long will make the cider bitter).

4. Serve hot immediately, or allow the cider to cool to be served cold at a later time.

Recipe Notes

I like to save the cinnamon sticks from mulling the cider to use as a garnish. The heat and moisture cause the cinnamon to expand, and I think it looks really cool when it’s done.

Some other great fall recipes:

• Tart Apple Butter
• Cranberry Apple Butter Danishes
• Pumpkin Cream Cheese Muffins
• Cinnamon Sugar Cookies
• Easy Apple Strudel with Filo Pastry
• Miniature Apple Turnovers
• Easy Homemade Applesauce

There you have it! Easy peasy. Thanks for stopping in, and as usual, let me know in the comments what you think of this recipe! I also love it (hint hint) when people tag me in their recipe photos on Instagram @naomicakesofficial.

Thanks for stopping in, and I’ll be back soon,

Naomi

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