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 sticks, nutmeg, allspice, cloves, vanilla beans

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 bags, silicone spice/herb infuser

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)

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.

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

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

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

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.

Make it a Yummy day!

Monica

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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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