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Ginger Mulled Apple Cider

When the leaves start turning and the air gets that first crisp bite, there’s nothing more inviting than the scent of spiced cider warming on the stove.

This version brings fresh ginger to the forefront, adding a warming heat that perfectly complements autumn’s apple harvest.

The scent of mulled cider simmering away has become our unofficial signal that fall has truly arrived. We’ve been perfecting this ginger-forward version for years, tweaking the spice balance until we found that perfect combination of warmth and complexity that makes everyone gather around the kitchen.

One sip and you’ll understand why this has become our go-to recipe for everything from quiet weeknight dinners to holiday entertaining.

Ginger Mulled Apple Cider
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Ginger Mulled Apple Cider

Servings 8

Ingredients

  • 10 cups apple cider, unfiltered preferred
  • 1 large orange, sliced into rounds
  • 1 medium red apple (pink lady, gala, fuji, or honeycrisp), sliced into wedges
  • 1 medium green apple, sliced into wedges
  • 1 inch piece fresh ginger, peeled and sliced into 3-4 coins
  • 3 cinnamon sticks
  • 8 whole cloves
  • 3 star anise pods
  • 3 cardamom pods, lightly cracked

Garnish

  • extra cinnamon sticks
  • red apple slices
  • star anise pods
  • sprigs of fresh thyme or rosemary
  • Ginger beer

Instructions

  • In a large, heavy-bottomed saucepan or Dutch oven, combine the apple cider, orange, sliced red and green apples, ginger, cinnamon, cloves, star anise pods and cardamom.
  • Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low, cover partially, and simmer for 20-30 minutes, stirring occasionally. The longer it simmers, the more intense the spice flavours will become.
  • After 20 minutes, taste the cider. Add a little maple syrup or honey if you feel it needs more sweetness.
  • Strain the mulled cider through a fine-mesh strainer into a heat-proof pitcher or serving vessel. Discard the solids.
  • Serve warm in glasses or mugs, garnished with a cinnamon stick, fresh apple slice, star anise pod, and a sprig of thyme or rosemary. Top each glass with a splash or two of ginger beer for a bit of fizz.

Notes

Tips
Fresh ginger provides a cleaner, more vibrant heat than ground. If you must substitute, use 1/2 teaspoon ground ginger, but add it in the last 5 minutes of cooking.
The cider can be made up to 2 days ahead and gently reheated to serve. The flavours actually improve overnight.
Combine all ingredients in a slow cooker and cook on low for 2-3 hours. Strain before serving.
For an extra adult kick, add 1-2 ounces of dark rum, bourbon, or brandy to individual mugs before pouring in the hot cider.
Leftover strained cider keeps in the refrigerator for up to 5 days. Reheat gently on the stove.