Mulled Cider
Published December 12, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon green cardamom pods, lightly crushed
2 teaspoons whole black peppercorns
1 teaspoon whole coriander seeds
6 whole cloves
2 whole star anise pods
8 cups/½ gallon quality apple cider, preferably unfiltered
¼ cup/2 ounces pineapple juice (optional)
1 (3-inch) piece fresh ginger, sliced into ½-inch pieces
Peel of 1 lemon
2 bay leaves
Pinch of flaky sea salt
2 tablespoons/1 ounce fresh lemon juice
Preparation
- Step 1
In a large Dutch oven or pot set over medium-high heat, add the crushed cardamom pods, peppercorns, coriander seeds, cloves and star anise. Toast, stirring frequently, until the spices are fragrant, 2 to 3 minutes.
- Step 2
Add the apple cider, pineapple juice (if using), ginger, lemon peel, bay leaves and salt to the pan. Bring to a simmer, then adjust the heat to low and continue to gently simmer for 30 to 40 minutes. Strain the mulled cider through a fine-mesh sieve, discarding the solids and return to the pan. Stir in the lemon juice; serve warm.
Private Notes
Comments
can this be stored for any period of time?
Would this be even better if the unpasteurized cider was allowed to turn some before making?
Add a couple of jiggers of good bourbon and a dash or two of bitters and you have yourself a "hot" stone fence.
Made this for a "neighborhood issues" get together and it was a big hit. It's worth the tricot the grocery to get the 'less common, probably don't have on hand' spices, they're what make the difference.
Has anybody tried cranberry instead of pineapple juice?
made this for my Thanksgiving dinner and it was a hit. I was pretty vague around the spices and the cardamom tended to numb the mouth, but overall tasted amazing.