Recipe: Hot mulled cider

(Michael Robinson Chavez / Los Angeles Times)

Total time: 40 minutes

Servings: 8 to 10

Note: Adapted from “Cider Hard and Sweet: History, Traditions & Making Your Own” by Ben Watson.


1/2 gallon apple cider

4 to 6 (3-inch) cinnamon sticks

6 cardamom pods, crushed

1 whole nutmeg, cracked open

10 to 12 whole cloves

6 allspice berries (optional)

4 to 6 star anise pods (optional)

Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips


Orange slices for garnish

1 1/2 cups rum or brandy (optional)

1. In a large, nonreactive pot, place the cider, cinnamon, cardamom, nutmeg, cloves, allspice, star anise and zest. Cover the pot and bring to a boil over medium heat. Reduce the heat and simmer gently, still covered, for 15 minutes.

2. Line a colander with cheesecloth and strain the cider into another pot, discarding the spices. Heat the cider over very low heat, add the orange slices and serve hot. This makes about 8 cups cider.


Variation: For alcoholic cider, stir the rum or brandy into the strained cider and bring to a boil over high heat. Reduce the heat to low, add the orange slices and serve hot.

Each of 10 servings: 93 calories; 0 protein; 23 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 6 mg. sodium.