Mulled Cranberry Apple Cider

When it comes to mulled cider, I usually freestyle it depending on what I have in the pantry. Sometimes there’s allspice, sometimes it’s nutmeg… sometimes there’s booze, sometimes it’s virgin.

But this version is my all-time favorite mulled cider recipe and I can easily drink an entire pot by myself on a lazy, loungy night at home.

Mulled cranberry apple cider is a comforting sipper on a rainy day by the fire, a crowd-pleaser to stir up and serve at a holiday party, and the perfect cocktail for an après-ski in that mountain cabin you rented for the weekend (you know what I’ll be doing this winter!).

Related: 13 Cozy Scents That Make Your Home Smell Like Christmas

I like to add 3/4 cup bourbon for a little zing, but 1/2 cup is plenty if you don’t want too much alcohol; you can even leave it out completely. I say… just add enough bourbon according to how much you’ve had to eat!

It’s one of those drinks that sneaks up on you once you’ve had a few cups. (If there’s no bourbon in the house, substitute with your favorite spiced rum or whiskey, or even red wine.)

Mulled Cranberry Apple Cider

Makes 8 to 9 cups

Ingredients

For the Cider
1/2 gallon apple cider
1 1/2 cups fresh cranberries
2-inch piece ginger, sliced into thin coins
2 (3-inch) cinnamon sticks, broken apart
5 whole allspice
5 whole cloves
Peel from 1 orange
1/2 to 3/4 cup bourbon (optional)

For Garnishing
Fresh cranberries
Orange slices
Cinnamon sticks

Instructions

Combine all the cider ingredients in a large saucepan. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.

I like to ladle and serve the cider straight out of the pot, along with some of the stewed cranberries, but you can also strain before serving.

Garnish with fresh cranberries, an orange slice or a cinnamon stick. (I simmer the cider with cassia cinnamon, as it’s stronger and spicier, but garnish with ceylon cinnamon, which is milder, more citrusy, and comes in 5-inch quills.)

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Yield: 8 to 9 cups

Mulled Cranberry Apple Cider

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Mulled cranberry apple cider is a comforting sipper on a rainy day by the fire, a crowd-pleaser to stir up and serve at a holiday party, and the perfect cocktail for an après-ski in that mountain cabin you rented for the weekend.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 5 minutes

Ingredients

For the Cider

• 1/2 gallon apple cider
• 1 1/2 cups fresh cranberries
• 2-inch piece ginger, sliced into thin coins
• 2 (3-inch) cinnamon sticks, broken apart
• 5 whole allspice
• 5 whole cloves
• Peel from 1 orange
• 1/2 to 3/4 cup bourbon (optional)

For Garnishing

• Fresh cranberries
• Orange slices
• Cinnamon sticks

Instructions

1. Combine all the cider ingredients in a large saucepan. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. I like to ladle and serve the cider straight out of the pot, along with some of the stewed cranberries, but you can also strain before serving.
2. Garnish with fresh cranberries, an orange slice, or a cinnamon stick.

Notes

I usually simmer my cider with cassia cinnamon, as it's stronger and spicier, but garnish with ceylon cinnamon, which is milder, more citrusy, and comes in 5-inch quills.

Nutrition Information:

Yield:

8

Serving Size:

1 cup
Amount Per Serving: Calories: 177Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 39gFiber: 3gSugar: 30gProtein: 1g

Nutrition information isn’t always accurate.

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This post updated from an article that originally appeared on December 2, 2013.

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