Apple cinnamon goodness…
What is more welcoming than walking into a room filled with the sweet and spicey smell of hot apple and cinnamon? It’s an aroma that conveys reception: you belong here in this enchanting place where waiting for you is a steaming mug of mulled cider (or a slice of apple pie). Cider is usually a treat I associate with going out in the fall and winter to pumpkin patches or Christmas tree farms or craft fairs. It’s served often in those large public gatherings and festive venues from a large insulated container in a paper cup, but what if it could be brought into that roadside tavern scene from yesterday? What if it could be the drink you serve to guests instead of coffee or beer this winter?
While I rarely opted to make cider at home in the past, I have previously made mulled wine during the winter. But like so many people in recent years, I have given up on alcoholic beverages and find myself missing something pleasing about the season. I don’t think it’s the alcohol that I’m missing as much as the bouquet of spiced fragrance and a slow sipping hot drink. It’s been my ambition for the past couple months to try to create a mulled cider recipe that has the right kind of flavor profile to create that mulling spice seasoned feeling. Of course you can always spike the cider if that’s your preference, but I aimed to brew a beverage that even without alcohol had a juicy mouth feel and complexity of bitters, earthiness, and sharp bites instead of just a sweet desert drink or watery apple tea.
Cider recipes are pretty straightforward and you can find the same concept replicated in various iterations across the internet. My recipe (see below) has the same base but uses tart apples and cranberries for tang, beets and oranges for sweetness and juiciness, lemon and orange zest for brightness, and ginger for bite. The mulling spices add bitterness and aromatic tones. Together it’s more than a sugared packet of instant cider or heated cinnamon apple juice, it’s a real slow sipping beverage.
Most recently, my favorite addition is marshmallow fluff on top. I do miss the look of a foamy beer and wanted to capture some of that magic. Plus, since the cider recipe is not overly sweetened, it’s easy to add sweet elements like marshmallow fluff, honey, maple syrup, or whatever you prefer for additional sweetness.
My recipe works best when made to taste. Testing the batch at each phase and adjusting accordingly will give you the best results. During the mulling phase it’s easy to add spice, citrus, and sweetness if there isn’t enough for you in the cider stock. While not in my core recipe, I’ve found adding dried fruits to the mulling, like raisons, dates, and figs adds beautiful sweetness and some richness to the results.
Even if you don’t care for cider, I would recommend this recipe just for the fragrance alone. Set a pot of it on the stove on low heat and let the perfume fill the air.
Hope you enjoy it!
The recipe…
Spiced Cider Recipe
Total cook time for stock and mulling: 2 hours and 40 minutes
Makes about 5 cups.
Ingredients
Cider Stock Ingredients:
- 6 apples (I prefer Granny Smith)
- 6 cinnamon sticks
- 1 orange
- Zest of 1 orange
- Zest of 1 lemon
- (Roughly) 2 2×2 inch sections ginger root (skip for folks who don’t like ginger)
- 1 cup whole cranberries
- 1 beet (swap with dried fruit for sweeter less earthy results)
Mulling Ingredients:
- 5-15 whole cloves (to taste)
- A pinch to ½ tsp ground or 2-3 whole nutmeg (to taste)
- 3 cinnamon sticks
Other Mulling Additions:
- 1/2-1 orange sliced
- Star anise
- Peppercorns
- Allspice
- Dates
- Raisons
- Figs
Instructions
Cider Stock Instructions:
Total cook and prep time: 2 hours and 15 minutes
Alternatively, purchase premade cider. Cider quality and taste will vary.
- Core apples or slice apples around the core. Place apples in a large soup pot. Cover with water until floating a few inches about the bottom. Add cinnamon sticks to pot. Heat until boiling and reduce to simmer for about 1 hour.
- Using a potato masher, fork, or wooden spoon, mash the apples in the pot. This makes an apple mash.
- Add remaining ingredients. Simmer for about another hour. I add a pinch of salt at this stage.
- Strain the chunks, skins, and remaining bits of the whole ingredients from the liquid using a fine grade strainer into a heat resistant container.
Mulling Instructions:
Total cook and prep time: 20-30 minutes
I recommend seasoning to preference and taste. The ingredients and amounts are based on what is currently in my cupboard and the strength of seasoning I prefer. Other ingredients, like star anise or peppercorns, may be added. Keep in mind when adjusting mulling spices that the quality of spices has a significant impact on taste and each batch may need tweaks and adjustments.
- Pour the cider stock into a medium to large sauce pan or soup pot.
- Add mulling spices and orange slice directly to the liquid, or you can use a tea bag or filter if you prefer that approach to straining out the mulling spices.
- Heat to near simmering for 15 to 20 minutes.
- Serve using a ladle avoiding bits of spices and fruit or lift strained spices and fruit out of mulled cider to serve.
- Optional: serve with orange slice and cinnamon stick or topped with marshmallow fluff.
Cider photo album…
Simmering apples and cinnamon sicks.
Seasoning and flavor additions to mash.
Simmering the seasoned mash.
Marshmallow fluff topped cider.
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