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Monica's favorite gear for
making Mulled Cider
These work great for holding small spices that flavor the syrup. Of course, they can be used to hold loose leaf tea, too.
It's easy to use and programmable. A top pick of Cooks Illustrated America's Test Kitchen.

Mulled Pomegranate Apple Cider | no added sugar

Made in a slow cooker or on the stovetop. Delicious hot or cold.


Looking for holiday gifts for the foodie in your life?
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Mulled Pomegranate Apple Cider | Slow Cooker or Stovetop

By Monica              16 servings
A blend of fall flavors that is the perfect beverage for parties and holidays. Amazing flavor with no added sugar. Drink it hot or cold. From TheYummyLife.com

A blend of fall flavors that is the perfect beverage for parties and holidays. Amazing flavor with no added sugar. Serve hot or cold.

Ingredients
  • 1 gallon apple cider
  • 16 oz. (2-cup) bottle 100% pomegranate juice
  • 4-5 cinnamon sticks
  • 1 vanilla bean (or 2 teaspoons vanilla extract)
  • 8 ginger slices, 1/8" thick
  • 1 whole nutmeg
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 1 orange, sliced into thin rounds

Directions
To a 5-quart or larger slow cooker or stovetop pan, add cider, pomegranate juice, cinnamon sticks and vanilla bean (or extract).

Place ginger, nutmeg, cloves, and allspice in an empty tea bag or spice/herb infuser; or bundle them in a double layer of cheesecloth tied with a string. Add the bundle to the slow cooker or pot along with the orange slices.

IN SLOW COOKER, cover and cook on low 4 to 6 hours or high 2 to 3 hours.

ON STOVETOP, bring to a simmer over high heat, then reduce temperature to low, cover, and cook for 1.5 to 2 hours.

Remove whole spices and discard. Ladel into mugs, floating an orange slice on top of each one.

Leftovers may be refrigerated and reheated or enjoyed cold.


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This easy, naturally sweet cider is a tasty blend of Fall flavors that is a tradition in our house throughout the holiday season. It's the perfect seasonal beverage to serve at parties or holiday gatherings. I also love having it in the fridge to enjoy in single servings. It's good hot or cold.

Although apple is the dominant fruit flavor in this recipe, the pomegranate juice gives it a little something extra--a distinctive flavor, slight tang, and touch of color. Every ingredient adds flavor along with nutrients. Unlike many mulled cider recipes that are sweetened with brown sugar or molasses, this tastes plenty sweet enough without any added sugar.

Step-by-step photos for making
Mulled Pomegranate Apple Cider

 

Step 1. Assemble the ingredients

  • fresh unsweetened apple cider -- local, unpasteurized with no preservatives, if available (however any apple cider will do) 
  • 100% unsweetened pomegranate juice
  • cinnamon sticks
  • whole nutmeg
  • whole allspice
  • whole cloves
  • fresh ginger slices
  • whole vanilla bean (may substitute vanilla extract)
  • orange, sliced into thin rounds

view on Amazon:  cinnamon sticksnutmegallspiceclovesvanilla beans

Collage_cider_ingredients.jpg

Step 2. Place the smaller spices (allspice, cloves, nutmeg, ginger) in an empty tea bag or spice/herb infuser. Another option is to bundle them in a double layer of cheesecloth tied with a string. This makes it easier to remove the spices when the cider is finished cooking. The cinnamon sticks and vanilla bean are large enough to easily remove them from the cider with tongs. 

view on Amazon: large empty tea bagssilicone spice/herb infuser

Apple_Cider_Molasses.jpg

Step 3. You may cook the mulled cider in either a slow cooker or on the stovetop.

SLOW COOKER METHOD: Add all of the ingredients to a slow cooker, cover and cook on low for 4 to 6 hours or high for 2 to 3 hours.

view on Amazon: my favorite slow cooker (top rated by Cooks Illustrated)

IMG_2794.jpg

STOVETOP METHOD: Add all ingredients to a 5 qt. or larger pan. Bring to a simmer over high heat, then reduce heat to low, cover and cook 1.5 to 2 hours.

IMG_2802.jpg

Step 4. Remove the cinnamon sticks, vanilla bean, and spice packet. 

AppleCollage_finished_cider.jpg

That's it! Ladel some of this Fall comfort into a mug and enjoy. I like to float an orange slice on top.

vertIMG_2774.jpg

LEFTOVERS will keep a couple of weeks in the fridge. I love having this cider on hand to enjoy throughout the season. 

IMG_2822edit.jpg

A VARIETY OF WAYS TO ENJOY THIS CIDER:

  • It's easy to heat a single serving in the microwave to enjoy throughout the day or at work.
  • Enjoy a refreshing glass cold over ice. 
  • Add some fizzy water to a glass of cold cider to make a cider spritzer--YUM! Top it off with some gin or rum to make it a cocktail.
  • Add a shot of rum to a hot mug of cider for a warm after-dinner drink.

zoomIMG_2774_.jpg

Make it a Yummy day!

Monica

Link directly to this recipe Print this recipe
Mulled Pomegranate Apple Cider | Slow Cooker or Stovetop
By Monica              Servings: 16 servings
Ingredients
  • 1 gallon apple cider
  • 16 oz. (2-cup) bottle 100% pomegranate juice
  • 4-5 cinnamon sticks
  • 1 vanilla bean (or 2 teaspoons vanilla extract)
  • 8 ginger slices, 1/8" thick
  • 1 whole nutmeg
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 1 orange, sliced into thin rounds
Directions
To a 5-quart or larger slow cooker or stovetop pan, add cider, pomegranate juice, cinnamon sticks and vanilla bean (or extract).

Place ginger, nutmeg, cloves, and allspice in an empty tea bag or spice/herb infuser; or bundle them in a double layer of cheesecloth tied with a string. Add the bundle to the slow cooker or pot along with the orange slices.

IN SLOW COOKER, cover and cook on low 4 to 6 hours or high 2 to 3 hours.

ON STOVETOP, bring to a simmer over high heat, then reduce temperature to low, cover, and cook for 1.5 to 2 hours.

Remove whole spices and discard. Ladel into mugs, floating an orange slice on top of each one.

Leftovers may be refrigerated and reheated or enjoyed cold.
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Posted on Wednesday, October 18th, 2017

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