Fireside Mulled Cider

Published December 1, 2005.

Why this recipe works:

We wanted a Fireside Mulled Cider recipe that didn’t taste dusty and muddy. For the perfect blend of spices (and a method for infusing the cider that wouldn’t take hours) we turned to whole spices, which we toasted briefly in a skillet to intensify their flavors. We liked cinnamon, coriander,… read more

We wanted a Fireside Mulled Cider recipe that didn’t taste dusty and muddy. For the perfect blend of spices (and a method for infusing the cider that wouldn’t take hours) we turned to whole spices, which we toasted briefly in a skillet to intensify their flavors. We liked cinnamon, coriander, black peppercorns, and cloves. Sweetening the cider with a little brown sugar gave it caramel tones. Finally, we were careful not to simmer the cider too long so it could maintain its fresh flavor.

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Makes about 2 quarts

Use a meat mallet or heavy saucepan to break the cinnamon stick into several pieces.

Ingredients

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