Mulled Apple Cider

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Stick the cloves all around an orange when making Mulled Apple Cider. Next, cut the orange in quarters and gently squeeze some of the juice into the cider.

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Sunday, December 24, 2017

This Christmas, unplug the electric air fresheners, blow out the scented candles, throw out the oil diffusers and make Mulled Apple Cider. It is food perfume for your home. The aroma memories created that day will be the ones YOU made, not Glade or Airwick and remembered a lifetime. Believe me … I still remember those Peanut Butter and Homemade Bread sandwiches …

2 quarts apple cider, unfiltered

¼ cup packed brown sugar

1 piece of doubled thick cheesecloth, 8” square

8 allspice berries

4 cinnamon sticks, broken into halves

12 whole cloves, plus more for garnish

1 large orange

Combine cider and brown sugar in slower cook, or sauce pan. Rinse the cheese cloth and squeeze out the water. Place allspice berries and cinnamon sticks in the square cheesecloth and tie with butcher’s twine or a strip of cheesecloth.

Stick the cloves all around the orange. (Use a wooden skewer to make holes in the orange then insert the cloves in the holes). Cut the orange in quarters and gently squeeze some of the juice into the cider.

Place the spice bag and orange quarters in the cider.


Cover and cook on high 2-1/2 – 3 hours. Once cooked, turn to low. Cider can be kept warm up to 3 hours.


Simmer cider until cooked, about an hour. Cider can be kept on a low simmer for an additional 3 hours.

Discard spice bag and oranges (after squeezing out all juice). Ladle into mugs and garnish with additional cinnamon sticks.