What’s better on a cold day than a mug of hot apple cider? Cranberry apple cider! This recipe is one of my all-time favourites: it’s tart, not too sweet, and full of lip smacking, robust fall flavour. Plus, it’s completely beautiful. Not a bad bonus, I would say!
If you, like me, love apple cider, this recipe is a must-try for you!
What is cranberry apple cider?
Cranberry apple cider is basically just a twist on traditional apple cider, made by introducing cranberry juice and fresh cranberries to the process. The berries make it a little more tart, and the blend of deep red cranberry juice, combined with the bright golden colour of apple juice, makes the finished product a beautiful, juicy red.
What’s the difference between apple cider and apple juice?
Apple 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, sweet to the taste, and clear in its appearance.
I prefer to use apple cider, rather than apple juice, in my recipes because I like the tart, untainted flavour better.
What is the difference between mulled and regular cider?
Regular apple cider is unaltered apple juice, usually served hot. Mulled apple cider, on the other hand, is cooked at a low temperature for a long period of time with mulling spices and citrus to achieve a spicy fall flavour.
How to serve mulled cranberry apple cider
This recipe can be served hot or cold. Personally I love it for cold fall and winter days when you’ve got all the thick blankets and sweaters around. Also, as with most things lovely, sharing it with a good friend is always the best. So, make it at home, make it for parties, make it as gifts, and make it with your kids. This is a fun project for everyone to enjoy, anytime!
Other variations to this recipe
This recipe is a variation of my original Mulled Apple Cider. As demonstrated in this recipe, you can add other fruit juices to the mix, or use different spices or citrus to make it your own! Be creative, and try it out! And then, let me know in the comments what you came up with. I’d love to hear what you tried, and how you liked it!
The other idea as a variation is one of my favourites: making Christmas punch. I’ll give a brief description of that below, and then someday… I should really make a whole new post for that, since it deserves some photos.
How to make Christmas punch
When I lived in Germany, I had the joy of experiencing a non-alcoholic mulled wine with fresh fruit at Christmastime. Since then, I’ve re-created it a few times: basically, all you do is make this recipe exactly as I have it below, but ladle it over a clear glass or mug full of fresh, finely chopped fruit and whole berries. I recommend apples, clementines, and raspberries as great options. Serve your Cranberry Christmas punch with a spoon so your family and friends can eat the spice-soaked fruit chunks out of their glasses.
To make this recipe, you will need:
- Ingredients (see recipe card)
- Large pot, Instant Pot, or Slow Cooker
- Chef’s knife
- Cutting board
- Measuring spoons
- Slotted spoon
- Ladle
- Mugs, for serving (as pictured in this post)
- Shish kabob skewers (optional)
Mulled Cranberry Apple Cider
This tart, bright red version of the traditional mulled apple cider is one my all time favourite recipes!
Ingredients
- 1/2 gallon apple cider (about 1 litre)
- 1/2 gallon cranberry juice (about 1 litre)
- 1 cup fresh cranberries + a few extra, if desired, to garnish
- 1 whole naval orange OR or 1/2 naval orange + 1/2 grapefruit or lemon
- 3 whole cinnamon sticks
- 20-30 whole cloves
Instructions
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Slide the whole cranberries onto your wooden skewers and set aside (optional).
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Cut the orange or other citrus into thick slices (I usually cut one orange into 4 slices). Press 5-8 cloves into each citrus slice; set them aside.
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In a large pot, combine the cranberry skewers (or just the whole cranberries), citrus pieces, cinnamon sticks, cold cider, and cranberry juice, and bring to a boil. Reduce heat, and simmer for 45 minutes to 2 hours (taste testing to determine how spicy you want it).
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Taste test to make sure the cider is spiced to your liking (leaving them in there too long will make the cider bitter). Remove and discard the cranberries (if desired) as well as the citrus and cinnamon.
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Serve hot immediately, or cool to be served cold later. Store leftovers in the fridge, or can in jars for later use.
Recipe Notes
To make a garnish: Cut a skewers in half and thread it with cranberries. You can also use the leftover cinnamon sticks from the pot, or a new cinnamon stick in each mug or glass of cider.
Some other great recipes for the season:
- Tart Apple Butter
- Cranberry Apple Butter Danishes
- Pumpkin Cream Cheese Muffins
- Cinnamon Sugar Cookies
- Easy Apple Strudel with Filo Pastry
- Miniature Apple Turnovers
- Christmas Cranberry Nut Roll
I hope you enjoy this recipe, or at least find some good inspiration for the holiday season! As always, if you make this recipe, leave me a comment below to let me know what you thought! Or, of course, you can tag me in your recipe photos on Instagram @naomicakesofficial – I always love to see when you guys are enjoying something from my blog!
Thanks and bye for now,
Naomi
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