Hot Mulled Cider | Cook for Your Life

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Hot Mulled Cider

Name: Hot Mulled Cider
Prep time: 10
Cook time: 110

5 out of 5 stars (based on 8 reviews)

10 min prep

110 min total

16 servings

As winter approaches, the aroma of hot mulled cider wafts over New York City’s Greenmarkets. It’s a real treat to sip this spicy Holiday treat while shopping on a cold fall or winter’s day, and...

Ingredients

1 small navel orange

12 whole cloves

1 piece star anise (optional)

1“ ginger root cut into 8 slices

6 -8 allspice berries

3 cinnamon sticks

1 gallon unpasteurized non-alcoholic apple cider

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Nutrition Facts

Calories

124 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

31 g

Sugar

25 g

Fiber

1 g

Protein

1 g

Sodium

12 mg

Directions

Stud the orange all over with the cloves. Set aside. Place the star anise, ginger root, and allspice berries on a square of cheesecloth and tie to make a bag. This will secure the spices.
In large pot, at least 5 quarts, place the cinnamon sticks, orange studded with cloves, and the spice bag. Pour the cider over them. Bring to a low simmer over a medium high heat. Cover, and lower the heat to low. Cook at a low simmer for 11/2 – 2 hours. (see Ann’s Tips)
When ready to serve, carefully remove the spice bag, cinnamon sticks and the orange – the orange will be very soft. You may have to strain the cider if too many of the spices have escaped. Return to the stove and keep warm on a very low flame. Serve hot.

Chef Tips

If a large slow cooker is available, follow recipe as above but cook for 4 hours.

Put the spices into a metal tea strainer if a big one is handy.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society