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.