Mulled Cider

This is very easy to make, and nice to have on hand for a warm cup of something non-alcoholic in the late afternoon or evening. (Some recipes add brandy, but I've never made it that way.)

MULLED CIDER

adapted from Mable Hoffman, Crockery Cookery

2 quarts apple cider

1/4 cup packed brown sugar

1/8 t. ground ginger

1 orange (unpeeled), sliced

2 cinnamon sticks

1 t. whole cloves

1/2 t. whole allspice (optional)

several cardamon pods (optional)

Optional: Tie up the whole spices (cinnamon, cloves, allspice, cardamon) in cheesecloth. Doing this makes it easier to remove the spices from the heated cider, and should be done if you're using a crockpot. But if cooking on the stove, I sometimes don't bother with the cheesecloth, and just strain the spices out at the end. I probably should take the extra two minutes at the beginning and put them in cheesecloth!

Stovetop:

Combine all the ingredients in a large saucepan. Bring to a boil and then simmer for 30 minutes. With a slotted spoon, lift out the orange slices into a bowl. Squeeze out the juice with the back of the spoon. Put the juice back in the cider; discard the rest of the orange. Strain out the whole spices (or remove the cheesecloth bag).

Crockpot option:  If making in the crockpot (convenient if you want to keep the cider warm for a period of time), do tie up the spices in cheesecloth before putting in the crockpot.

Put all ingredients in the crockpot. Cover and heat on low for 2-5 hours. Remove the cheesecloth bag with spices. Serve from crockpot.

Storing: The cider can be stored in the refrigerator. You can reheat on the stove, or just pour some into a mug and heat in the microwave.