This easy, naturally sweet cider is a tasty blend of Fall flavors that is a tradition in our house throughout the holiday season. It's the perfect seasonal beverage to serve at parties or holiday gatherings. I also love having it in the fridge to enjoy in single servings. It's good hot or cold.
Although apple is the dominant fruit flavor in this recipe, the pomegranate juice gives it a little something extra--a distinctive flavor, slight tang, and touch of color. Every ingredient adds flavor along with nutrients. Unlike many mulled cider recipes that are sweetened with brown sugar or molasses, this tastes plenty sweet enough without any added sugar.
Step 1. Assemble the ingredients
view on Amazon: cinnamon sticks, nutmeg, allspice, cloves, vanilla beans
Step 2. Place the smaller spices (allspice, cloves, nutmeg, ginger) in an empty tea bag or spice/herb infuser. Another option is to bundle them in a double layer of cheesecloth tied with a string. This makes it easier to remove the spices when the cider is finished cooking. The cinnamon sticks and vanilla bean are large enough to easily remove them from the cider with tongs.
view on Amazon: large empty tea bags, silicone spice/herb infuser
Step 3. You may cook the mulled cider in either a slow cooker or on the stovetop.
SLOW COOKER METHOD: Add all of the ingredients to a slow cooker, cover and cook on low for 4 to 6 hours or high for 2 to 3 hours.
view on Amazon: my favorite slow cooker (top rated by Cooks Illustrated)
STOVETOP METHOD: Add all ingredients to a 5 qt. or larger pan. Bring to a simmer over high heat, then reduce heat to low, cover and cook 1.5 to 2 hours.
Step 4. Remove the cinnamon sticks, vanilla bean, and spice packet.
That's it! Ladel some of this Fall comfort into a mug and enjoy. I like to float an orange slice on top.
LEFTOVERS will keep a couple of weeks in the fridge. I love having this cider on hand to enjoy throughout the season.
A VARIETY OF WAYS TO ENJOY THIS CIDER:
Make it a Yummy day!
Place ginger, nutmeg, cloves, and allspice in an empty tea bag or spice/herb infuser; or bundle them in a double layer of cheesecloth tied with a string. Add the bundle to the slow cooker or pot along with the orange slices.
IN SLOW COOKER, cover and cook on low 4 to 6 hours or high 2 to 3 hours.
ON STOVETOP, bring to a simmer over high heat, then reduce temperature to low, cover, and cook for 1.5 to 2 hours.
Remove whole spices and discard. Ladel into mugs, floating an orange slice on top of each one.
Leftovers may be refrigerated and reheated or enjoyed cold.