Mulled Pomegranate Apple Cider
Warm up on a winter afternoon with a steamy cup of this delicious apple cider. This recipe can easily be doubled or tripled for larger crowds.
Loading ...January 11th, 2013
Recipe and styling by Paula Bowman
Chef’s Tip: To remove any cloudiness in the cider that may occur during heating, strain through a cheesecloth-lined fine mesh strainer before serving.
Servings
Makes 4 1/2 cups, serves 4Prep Time
Prep Time: 5 minutesTotal Time: 20 minutes
Ingredients
- 1 tsp whole cloves
- 1 whole star anise, optional
- 1/2 tsp whole allspice
- 3 1/2 cups apple cider
- 1 cup pure pomegranate juice
- 1 cinnamon stick, broken, plus more for garnish (if desired)
- 1/2 orange, sliced
- 2 tbsp (30 mL) liquid honey
- 1 cup dark rum, Calvados, or other brandy, (optional)
Directions
In a small square of cheesecloth or a loose-leaf tea ball infuser, combine cloves, star anise (if desired) and allspice; tie or close securely and place in saucepan. Add apple cider, pomegranate juice, cinnamon, orange slices and honey; bring to boil over medium heat. Cover, reduce heat to low and simmer gently for 20 minutes. For a stronger spiced cider, let steep up to 2 hours.
Discard allspice mixture, cinnamon sticks and orange slices, add rum or Calvados (if desired), stir and serve ladled into mugs with cinnamon sticks as garnish. Cider can be served hot from the stove or kept warm in a slow cooker, set on low.
Photography by Carlo Mendoza
