Mulled Cider

Tuesday, December 04, 2018

The girls and I decorated the house this evening, and it all came together so nicely.  Every year, I seem to do something a little differently.  I thanked my foresight from last year in packing everything so neatly.  Nothing was tangled, and everything was so easy to put out because it was so well-organized last year.  Win!

The house had a lovely aroma as I made mulled cider this evening.  I use the recipe from Joy of Cooking, minus the rum and the sugar, and let it simmer all evening long.

Mulled Cider
Twenty 6-ounce servings
This satisfying alternative to Mulled Wine, 67, is particularly good when the weather is cool.  A nonalcholic version can be made by omitting the rum.
Combine in a saucepan:
        Five 750-ml bottles apple cider
        1 3/4 cups light or dark rum
        20 cinnamon sticks
        Peel of 5 oranges, cut into 4 pieces each, or 5 small oranges, thinly sliced
        5 tablespoons sugar
 Bring to a simmer, reduce the heat to low, and simmer, covered, for 20 to 30 minutes.  Ladle into warmed mugs, placing a cinnamon stick and a piece of orange peel or an orange slice in each one (Rombauer, Becker and Becker, 2006).

Work Cited:  Rombauer, I., Becker, M. and Becker, E. (2006). Joy of cooking. New York: Scribner, p.68.


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