Mulled Pomegranate Apple Cider Food

MULLED APPLE CIDER

Steps:

• Pour the apple cider into a large pot and set over medium-high heat. Dice up the apples and toss them into the cider. Peel the rind off the orange in large pieces and toss that in too. Add the cranberries, allspice berries and cinnamon sticks. Add the sugar and stir it around to dissolve. Bring the mixture to a low boil, then reduce the heat to low and simmer for 45 minutes to 1 hour.
• Add the brandy, then simmer for another 10 to 15 minutes. Serve warm.

MULLED POM-APPLE CIDER

Steps:

• Put the pomegranate juice and cider in a large non-reactive pot along with the dried fruits, orange zest, and spices. Warm gently over low heat, stirring occasionally, until fragrant, about 30 minutes. Take care not to let the mixture boil. Serve in clear mugs or glasses with spices and dried fruit, and add a splash of your favorite liquor.

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 POM-APPLE CIDER

Steps:

• Put the pomegranate juice and cider in a large non-reactive pot along with the dried fruits, orange zest, and spices. Warm gently over low heat, stirring occasionally, until fragrant, about 30 minutes. Take care not to let the mixture boil. Serve in clear mugs or glasses with spices and dried fruit, and add a splash of your favorite liquor.

MULLED APPLE CIDER COCKTAIL

Steps:

• In a medium pot, over medium heat, add the cider, cinnamon sticks, fresh ginger, cloves and nutmeg. Stir to blend. Bring to a boil and reduce the heat to a simmer. Reduce by half and taste for seasoning. Set aside to cool. In a large bowl add the apples, lemon juice and sugar. Toss to coat and add to the cider. Refrigerate. When ready to serve the cocktails, pour the cider and apple pieces into champagne flutes (about halfway) and top with the Cava. Stir and serve.

MULLED APPLE CIDER COCKTAILS

Steps:

• Stir the cider, cinnamon sticks, ginger, cloves and nutmeg together in a pot over medium heat. Bring to a boil, then reduce the heat to low and simmer until reduced by half, about 30 minutes. Set aside to cool, then strain.
• In a large bowl, toss the apples, lemon juice and sugar. Add to the cider and refrigerate until chilled. When ready to serve the cocktails, fill champagne flutes about halfway with the cider mixture and top with the cava. Stir and serve.

MULLED POMEGRANATE CIDER

Steps:

• Place cinnamon sticks and cloves in the center of an 8-inch square of cheesecloth; tie with string.
• Bring spice bag, sugar, and the next 3 ingredients to a boil in a large pot, stirring occasionally.
• Decrease heat and simmer, uncovered, for 10 minutes.
• Remove spice bag (discard); stir in orange juice; serve hot or cold.