Favorite Fall Drink: 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.


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


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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