A long time ago, I think when I was a teenager (a very long time ago, indeed), I started making spiced cider for my family on special holidays like Thanksgiving and Christmas. It’s since become a tradition, at least for me! I don’t know if anybody else still wants hot spiced cider, but for me the holiday is not complete without it.
When I first began making it, I used a recipe, but after making it a few times, I just kind of started dumping stuff into the pot. As long as there is cider (or even apple juice in a pinch) and some holiday spices, it’s all good. I even like to add cranberry juice sometimes for an extra kick, or a small amount of lemon juice.
Most of the time I make it in the crock pot, which is perfect, because it frees up the stove for other important things like boiling potatoes for mashed potatoes and the like. The slow cooker is also convenient because you can set it going pretty much at any time that is convenient to you, as long as it is a few hours before you plan to serve it. Otherwise, if it’s on low, you can let it go for quite a while.
Of course, the stove top is definitely an option, but it’s not as convenient. You have to keep a much closer eye on it, and the longer it sits on the stove, the more it will simmer and burn or evaporate away.
I did my best to come up with some accurate measurements for you, but there are two things you should keep in mind:
- The spices can definitely be adjusted to taste. If you love cinnamon, use the full amount or more, but if it’s not your favorite, reduce as much as you want.
- This is hardly an exact science. Increase the sugar, use half cranberry juice and half cider, add some additional spices, take away any spices you don’t want, etc. etc. Completely flexible! So do it your own way!
Holiday Spiced Cider
1 gallon apple cider
1/2 cup raw sugar
1 tsp whole cloves
1 tsp allspice berries
6 2″ cinnamon sticks
Place all ingredients in slow cooker and set on low. Serve as soon it’s heated through, although allowing it to heat in the slow cooker for a while will blend the flavors and bring out the spices more.
For an elegant touch, serve with cinnamon sticks as stirrers.
The great thing about this recipe is that you can make it ahead. All you have to do is rinse out and dry the apple cider container, and set it aside until the cider is finished to your satisfaction (at least a few hours on low). Allow it to cool until it is room temperature or close to it. Use a mesh strainer to remove the spices.
Place a funnel over the opening of the apple cider container. It might be useful to place the mesh strainer over the funnel as well to catch any remaining cloves or berries. Pour the cider carefully through the strainer and funnel into the gallon container.
Store in the refrigerator. When ready to serve, you can do either of the following:
- Reheat one cup at a time in the microwave.
- Heat the contents of the entire container in the slow cooker (this will naturally take some time).
- Heat the contents of the entire container in a large pot on the stove.
It is perhaps not as QUICK as using a packet of mulled cider flavoring, but if you use a slow cooker, you can forget about it once it’s mixed together.
It’s very EASY, just as easy as using one of those afore-mentioned packets.
Well, a gallon of cider isn’t exactly CHEAP, not in my book anyway, but if you’re really on a tight budget, you can use apple juice instead. (Nothing beats the cider, though, it’s definitely worth the splurge for the holidays.)
It’s one of the HEALTHY-est holiday drinks you can indulge in throughout the season. There is sugar in it, to be sure, but not much: that 1/2 cup is spread throughout approximately 16 servings.So enjoy guilt-free!
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