Fireside Mulled Cider
We wanted a quicker recipe for mulled cider that actually tasted like apples. We found that less is more when it comes to mulling cider.
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, 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.