Today, we share with you an easy Crock Pot recipe for Mulled Cran-Apple Cider. The crock pot makes it easy to just throw all the ingredients together, set it and forget it until it’s toddy time! Key to the success of this recipe is local fresh pressed, unfiltered cider and the best unsweetened, not-from-concentrate cranberry juice you can find. You will also need a piece of cheesecloth and a bit of kitchen string to make a spice sachet to put in the pot so that you can easily remove the spices prior to service. The cider mulls for 6 hours on a low setting and then is finished by spiking the mix 30 minutes before service. If you have any teetotalers or children in the crowd you may wish to draw off some of the cider before adding the spirits. We spike our Cran-Apple Cider with Gold Rum, but if you prefer it also works with either Brandy or Bourbon. Mulled Cider is an old school offering that is never out of fashion and one that your guests will love. Cheers!
Mulled Cran-Apple Cider
In a piece of cheese cloth lay:
- 4 Peeled & Sliced 1” Pieces of Fresh Ginger
- 2 Cinnamon Sticks
- 6 Allspice Berries
- 6 Whole Cloves
- 2 – 2” Fresh Rosemary Sprigs
- 1 Piece Star Anise
Wrap and tie the spices into a sachet, then in a 5-quart (or larger) crock pot add:
- 2 Quarts Fresh Apple Cider (unfiltered)
- 1 Quart Premium Unsweetened Cranberry Juice (we suggest Knudsen)
- 2 Oranges Quartered Skin On (these will be discarded after mulling)
- Sachet of Spices
Cook on low crock pot setting for 6 hours (in a hurry? high setting for 3 hours). 30 minutes prior to service move crock pot to warmer setting. Remove the orange quarters and discard, then stir in:
- 1-750ml Bottle of Gold Rum (We use Mt. Gay)
For service ladle into heatproof glass or ceramic mugs. Offer fresh sliced oranges and/or rosemary sprigs as garnish.
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