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.