hot mulled cider – a savory fall treat

Steve & I hosted a little festive fall get-together this week and served up some sweet hot cider. It was a big hit. I can’t wait to make some for Thanksgiving next month.

1 gallon fresh apple cider

2 oranges

30 cloves

8 three inch cinnamon sticks

30 all spice berries

1 teaspoon of nutmeg

Pour cider into a large pan and turn heat on medium-high.  While cider is heating up, take a vegetable peeler and peel away a few thick strips of the orange peel.  Place peels in cider.

Press 15 of the cloves into the peeled part of the orange and place in cider. Then quarter the second orange and place in the cider.

You can choose to place the rest of the all spice berries & cloves straight into cider (to be strained out later) or place them in a muslin bag.  I just used Lemon Wraps I found at Westborn Market.  Add the rest of the ingredients to the cider.

Bring mixture to a simmer then reduce heat to low for 20 minutes.

I served it with ladle right out the pan and kept the heat on low to keep it warm.

For an extra treat, guests could place a spoonful of pomegranate seeds into their toasty drink.

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