hot Mulled Cider

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Hot Mulled Cider

(5 votes, average: 4.60 out of 5)

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10 min prep

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16 servings

As winter approaches, the aroma of hot mulled cider wafts over New York City’s Greenmarkets. It’s a real treat to sip this spicy Holiday treat while shopping on a cold fall or winter’s day,...

Ingredients

1 small navel orange

12 whole cloves

1 piece star anise (optional)

1“ ginger root cut into 8 slices

6 -8 allspice berries

3 cinnamon sticks

1 gallon unpasteurized non-alcoholic apple cider

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Nutrition Facts

Calories

124 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

31 g

Sugar

25 g

Fiber

1 g

Protein

1 g

Sodium

12 mg

Directions

Stud the orange all over with the cloves. Set aside. Place the star anise, ginger root, and allspice berries on a square of cheesecloth and tie to make a bag. This will secure the spices.
In large pot, at least 5 quarts, place the cinnamon sticks, orange studded with cloves, and the spice bag. Pour the cider over them. Bring to a low simmer over a medium high heat. Cover, and lower the heat to low. Cook at a low simmer for 11/2 – 2 hours. (see Ann’s Tips)
When ready to serve, carefully remove the spice bag, cinnamon sticks and the orange – the orange will be very soft. You may have to strain the cider if too many of the spices have escaped. Return to the stove and keep warm on a very low flame. Serve hot.

Chef Tips

If a large slow cooker is available, follow recipe as above but cook for 4 hours.

Put the spices into a metal tea strainer if a big one is handy.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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