Mom's Mulled Cider
1 cbrown sugar
2 tspwhole allspice
2 tspwhole cloves
2 tsporange peel or zest
1 galapple cider -- not juice
How to Make Mom's Mulled Cider
- Pour cider into pot. I use a party-sized coffee maker, but you could use a large dutch oven or stock pot.
- Mix the remaining ingredients together and place them in the basket of the coffee maker.
If you're using a pot on the stove, you can stir in the sugar, then tie up the spices in a piece of cheesecloth. Or just let them float, and strain as you serve.
- Plug it in, and let it perk until it's done. The perking time varies from about 20-45 minutes, depending on the pot.
Or heat to almost boiling, then reduce heat to simmer 30-60 min. Then reduce heat just to keep warm.
It's ready to enjoy. The flavors get richer and deeper as it stays warm in the pot.
- NOTES: You can use either light or dark brown sugar, as you like -- the results are surprisingly different. Try it both ways!
The recipe is easy to halve or multiply, to fit your needs.
I make several spice recipes at once and just measure the ingredients right into zip-top sandwich bags. Then I just pop them into the deep freeze for quick prep later during the busy holiday season.
The mix also makes wonderful home-made gifts -- for a teacher or colleague, for example -- in a decorative cello bag with a festive ribbon!