Mulled wine and cider are traditional autumn and winter drinks, since the days of the colonists, especially during the colder months. They have become a permanent and beloved part of the Halloween, Thanksgiving and Christmas holidays, and are easy to make since it involves only a mixture of spices, and some cider or wine. You don’t have to use only apple juice, you can use other juices typical of the season, pear, pomegranate, cranberry, or as the spice mixture’s name suggests, with a bottle of your favorite wine.
mulled apple cider
2 quarts freshly pressed apple cider, juice or wine
1/4 cup mulling spices
With the spices in a large tea infuser, spice ball, or tied in cheesecloth, simmer the spices and cider together in a non-reactive saucepan (use glass, ceramic, or stainless steel) for about 20 minutes. Do not let the cider come to a boil.
Remove spices and serve warm with a cinnamon stick, preferably after a nice romp in the woods or snow, or perhaps after caroling?
variations:
try pear, blueberry, cranberry and pomegranate ciders or juices.
mix a variety of juices, and even mix some spirits with fruit juice.
alcoholic suggestions:
A few good wines to mull include apple brandy, red and white wines, and mead.
Add a bit of sugar with the wine to taste. It is unnecessary with the apple juice because it is already sweet enough.
more tips on mulling wine at the end of this post, here, and here.
