It's the taste of autumn!
Mmmm. Hot apple cider. 'Tis so, so, so, so good. I always love it when I'm Christmas shopping somewhere and one of the stores has heated carafes of cider available. The smell is almost better than the taste. I've made this apple cider recipe for years, and I've always loved the addition of maple syrup. But rather than use store-bought juice, I like juicing different types of apples myself—it gives the cider a nice pulpy quality. (You can also use half store-bought, then fill in the rest with fresh-squeezed apple juice. Or you can use store-bought apple cider. Anything works fine.) Yum. Add a splash of rum to turn it into a batch cocktail for a crowd, if you're into that kind of thing. Canned Sliced Bamboo Shoots
What does mulled cider taste like?
It's richly spiced, like all apple cider recipes! With all the different spices and fruit, it truly tastes like fall in cup. It'll will warm you up on a chilly night.
What is the difference between apple cider and mulled apple cider?
Here's the difference between apple cider and apple juice: Apple cider is just unfiltered apple juice that can be served hot or cold. Mulled apple cider is unfiltered apple juice that's been heated and flavored with mulling spices such as cinnamon, cloves, and allspice; and fruits like oranges, lemons, and apples. I'll also add a little dark rum if it's just us grown ups enjoying a round of apple cider cocktails! It's good with or without the rum, though.
Can you reheat mulled cider?
Yes, you can! The fruit doesn't keep as well, so strain the cider first, then store the liquid in an airtight container in the fridge. Reheat it in a pot on the stove. It'll last for about three days in the fridge.
unfiltered (fresh squeezed is great) apple juice
apple slices and orange twists, to serve
(Adapted from this recipe on Allrecipes.)
The Cast of Characters: apples (or unfiltered apple juice), orange, lemon, cinnamon sticks, ground or whole cloves, allspice berries, and maple syrup.
Slice the peel off the orange and lemon, avoiding as much of the white junk as possible. Throw the peel into a medium saucepan.
Throw in the cinnamon sticks…
The allspice berries and the cloves (I was out of whole cloves so I had to use ground; either one is fine)…
Then add the maple syrup.
Next, either grab a jug of storebought apple cider OR your Jack LaLanne juicer.
I cherish mine. My mother-in-law got it for me.
Juice those apples, then pour the juice into the saucepan!
Bring it to a gentle boil, then reduce the heat to low and simmer the cider for a good 20-30 minutes. Then turn off the heat and, if you’re feeling particularly festive, stir in the rum!
But only if you want to.
I ladled mine into a teapot…but you can just serve it straight out of the saucepan. And you can strain out the spices and peel if you want…but I kind of like the rustic nature of just leaving it all in there.
Serve in a teacup or mug with a cinnamon stick.
Mmmmmm. This’ll keep you warm, baby.
Especially if you add the rum.
But you didn’t hear that from me.
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