Mulled Orange Cider Food

MULLED CIDER

Steps:

• Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot.

MULLED CIDER

Steps:

• Pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.
• Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 20-30 mins. Ladle into glass mugs to serve.

HOT MULLED CIDER

Steps:

• Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.

MULLED APPLE CIDER WITH ORANGE AND GINGER

Steps:

• In a large saucepan combine the cider, the cinnamon stick, the cloves, the orange and the ginger and simmer the mixture for 20 minutes.
• Strain the mixture through a fine sieve into a heat-proof pitcher and serve the mulled cider warm.

MULLED CIDER

Steps:

• Put the cider in a large saucepan. Strip the peel from the orange in long strips with a vegetable peeler, taking care not to take off the bitter white pith. Add to the pan. Then squeeze the orange juice into the cider (straining out the seeds). Add cinnamon sticks, cloves, and star anise.
• Heat cider over medium heat, then simmer very gently until fragrant, about 15 minutes. Serve.
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MULLED ORANGE CIDER

Steps:

• Cook ingredients in large saucepan on low heat 20 min. or until heated through, stirring occasionally. (Do not boil.)
• Discard cinnamon sticks and cloves before serving.

MULLED APPLE CIDER WITH GINGER AND ORANGE

Steps:

• Combine the ingredients in a medium saucepan and simmer over a low flame for 20 minutes. Strain and serve.

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.

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 MULLED CIDER - GERMAN GLüHMOST

Steps:

• In a medium saucepan, combine wine, apple cider, cinnamon, cloves, and cardamom.
• Bring to a simmer over medium-low heat (but do not boil).
• Add honey, to taste, and garnish with a lemon slice.
• Serve hot.

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.