Hot Mulled Cider Crock Pot Food

HOT MULLED CIDER

Steps:

• Special equipment: a 6- to 7-quart slow cooker and a cheesecloth square
• Combine the apple cider, hard cider, calvados, lemon juice and honey in a 6- to 7-quart slow cooker. Place the cinnamon, cloves and star anise in a square of cheesecloth, tie the ends together to close and toss in the slow cooker. Heat on high to bring to a simmer. Then turn to the warm/hold setting. Serve the cider in a mug with a cinnamon stick.

HOW TO MAKE MULLED CIDER IN THE SLOW COOKER

Steps:

• Fill the slow cooker. Pour the cider or juice into a 5-quart or larger slow cooker.
• Add the fresh ingredients. Cut the orange into 1/4-inch-thick rounds. Cut the ginger into 1/4-inch-thick slices. Add both to the slow cooker.
• Add the spices. Add the cinnamon sticks. Add the cloves and optional spices. To make it easier to serve, place the cloves and spices in a tea ball first, or place in a double layer of cheesecloth or paper coffee filter, gather it up into a sachet, and tie closed with kitchen twine.
• Slow cook the cider for 4 hours. Cover the slow cooker and cook until the flavors meld, 4 hours on LOW. (If there are clumps of spices floating at the top that you wish to remove, strain the cider through a fine-mesh strainer or cheesecloth into a large pot.) Keep warm and serve in mugs garnished with additional orange slices if desired.

SLOW-COOKER CIDER

Steps:

• Place cinnamon, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. , Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

SLOW COOKER HOT SPICED APPLE CIDER (WASSAIL)

Steps:

• Pour apple cider into a 2.5-quart or larger Crock Pot or other slow cooker. Add cinnamon sticks.
• With a toothpick, poke holes all around the orange, about 1/2 inch to 1 inch apart. Carefully poke the cloves into the toothpick holes in the orange.
• Place orange into the cider in the slow cooker.
• Cook on low until hot and spiced through, about 4 hours. Ladle into mugs along with an ounce or so of rum if using. Place a cinnamon stick in each glass if desired and serve.

MOM'S MULLED CIDER FOR THE CROCK POT

Steps:

• Set a medium or large crock pot to HIGH heat.
• Fill crock pot with cider- leaving room for the apple and orange to float around (we'll get to them in a minute).
• You will have extra cider at this point- use this for replenishing later.
• Wash the orange and apple and dry off.
• Poke cloves into the flesh of the orange and the apple- as many as you like.
• Set the cloves studded fruit into the crock pot.
• Add cinnamon sticks and some brown sugar to taste.
• Using a vegetable peeler, cut off two long strips of lemon rind from one of the lemons, being careful not to get any of the white pith.
• Drop these into the cider pot and save the rest of the partially zested lemon for another use.
• Slice the remaining lemon into thin slices and drop 4-5 slices into the cider pot.
• Save the remaining slices for later or another use (I set them in a dish for guests to use as garnish).
• Cover crock pot and let mixture come to almost a boil (this may take up to an hour- this will vary greatly depending upon the size of your crock pot).
• Once it is almost boiling,sprinkle with a very light dash of each ground spice to taste (don't add too much or it will be gritty).
• Turn the heat down to LOW and allow cider to cook at least another hour before serving.
• Leave the crock pot on LOW and allow guests to ladle out mugfuls.
• Keep replenishing more cider as the crockpot empties.
• You will NOT need to add more spices, etc, as long as you still have 1/4 of the original mulled cider left in the crock.
• No need to return to a boil, just pour in the new cider and continue to heat on LOW.
• The last dregs of cider will be very heavily spiced- I usually discard the remaining 1/4 of liquid after I am finished replenishing the cider for the day.

SLOW-COOKER MULLED CIDER

Steps:

• Put the cardamom pods on a cutting board. Lay the flat of a chef's knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.
• Transfer the cinnamon sticks into a 6- to 8-quart slow cooker. Tie up the remaining spices into a cheesecloth bundle, and add that to the slow cooker as well. (If you don't have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the slow cooker, then strain the mixture as you serve.)
• Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand. (At this point, put the slow cooker in the spot where you'd like to serve it, because it will become difficult to move once you've added all of the liquid.) Add the ginger, lemon, orange, salt and apple cider to the slow cooker. Cover, and cook on high for 3 hours.
• Reduce the heat to warm. Add the rye whiskey and vanilla and stir to combine. You can leave the cider on warm for several hours, allowing guests to serve themselves, adding additional citrus slices and cinnamon sticks to their mugs, as desired.

HOT MULLED APPLE CIDER

Steps:

• Combine brown sugar, allspice, 1 teaspoon cloves, salt, nutmeg, cinnamon and apple cider in large saucepan.
• Bring to boiling.
• Cover and simmer for 20 minutes.
• Strain to remove spices.
• Serve in mugs with clove-studded orange wedges.

SLOW COOKER MULLED CIDER

Steps:

• Put all the ingredients except the calvados in a slow cooker and cook for 1 hr on high or up to 4 hrs on low.
• Just before serving, stir in the calvados. Ladle into heatproof glasses or cups to serve.

CROCK POT HOT APPLE CIDER

Steps:

• Combine all ingredients in a crock pot. Cover and simmer on low for 2-4 hours. Strain before serving hot. Serves 8.

HOT MULLED CIDER

Steps:

• Place cloves, allspice berries, and cinnamon stick pieces in the center of a small piece of cheesecloth. Bring the ends of the cheesecloth together and tie securely with kitchen string.
• Combine cider, brown sugar, and spice bag in a large kettle over medium-high heat; bring to a simmer. Simmer for 5 minutes. Discard spice bag.
• Serve in mugs with a lemon slice in each cup.

MULLED CIDER

Steps:

• Place the cinnamon stick, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. , In a large saucepan, combine the apple cider, juices, orange zest, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low and simmer mixture for 30 minutes to blend flavors. Discard spice bag. Strain cider mixture and stir in brandy if desired. Serve immediately.

HOT MULLED APPLE CIDER WITH APPLES, ORANGE & CINNAMON

Steps:

• Cook over medium heat until steaming; reduce heat to low and simmer gently until spices have infused liquid, approx 30 minute.
• Strain into warmed mugs.

HOT SPICED APPLE CIDER IN A CROCK POT

Steps:

• Pour enough cider to fill crock pot to ¾ full. Add brown sugar. Stick whole cloves into skin of orange and apple wedges. Place apple, orange and all remaining ingredients into cheese cloth, tie with string and drop into crock pot. Bring to a boil, about 2 to 2 ½ hours on high.
• Once the cider is boiling, reduce setting to low. Keep on low for 2 hours or more before serving. Replenish with additional cider when needed; if cider is cold, return setting to high until heated.
• Serve or have guests serve themselves from the crock pot. If desired, leave a bottle of spiced rum nearby.