Recipe: Hot mulled cider

Oct. 22, 2008 12 AM PT

Total time: 40 minutes

Servings: 8 to 10

Note: Adapted from “Cider Hard and Sweet: History, Traditions &
Making Your Own” by Ben Watson.

1/2 gallon apple cider

4 to 6 (3-inch) cinnamon sticks

6 cardamom pods, crushed

1 whole nutmeg, cracked open

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10 to 12 whole cloves

6 allspice berries (optional)

4 to 6 star anise pods (optional)

Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips

Orange slices for garnish

:
 1 1/2 cups rum or brandy (optional)

1. In a large, nonreactive pot, place the cider, cinnamon, cardamom,

nutmeg, cloves, allspice, star anise and zest. Cover the pot and bring to
a boil over medium heat. Reduce the heat and simmer gently, still
covered, for 15 minutes.

2. Line a colander with cheesecloth and strain the cider into another
pot, discarding the spices. Heat the cider over very low heat, add the
orange slices and serve hot. This makes about 8 cups cider.

Variation: For alcoholic cider, stir the rum or brandy into the strained
cider and bring to a boil over high heat. Reduce the heat to low, add the
orange slices and serve hot.

Each of 10 servings: 93 calories; 0 protein; 23 grams carbohydrates;

0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 6 mg. sodium.
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