Mulled cider can be made in a saucepan on the stove top, in a crock pot, or in a percolator. For all methods, the ingredients are the same. You'll need:
- One large jug of apple juice
- Two cinnamon sticks
- One teaspoon whole cloves
- One teaspoon whole allspice
- ½ orange, sliced, rind and all
- ½ lemon, sliced, rind and all
- ¼ cup brown sugar
Stove Top Method:
Pour the apple juice into a large saucepan. Add the brown sugar and stir. Add cinnamon sticks, cloves, and allspice. If you'd like, you can contain the cloves and allspice in a small cheesecloth sack, so the free-floating spices won't get in the way when you ladle out servings. Float the orange and lemon slices on the top of the liquid. Simmer on medium-low heat for at least 15 minutes. Let it simmer on low heat for as long as you'd like that complex, delicious smell wafting around the house.
The stove top method is useful because it requires no specialized equipment. If you have a stove, you probably have a pot you can use for the purpose. A ladle is useful when serving the mulled cider. Be careful not to let the pot boil dry using this method.
Crockpot Method:
Pour the apple juice into a large saucepan. Add the brown sugar and stir. Add cinnamon sticks, cloves, and allspice. If you'd like, you can contain the cloves and allspice in a small cheesecloth sack, so the free-floating spices won't get in the way when you ladle out servings. Float the orange and lemon slices on the top of the liquid. Turn the crock pot on low at least 30 minutes before you want to serve the cider. You can keep the cider heated in the crock pot for several hours.
The crock pot method doesn't run the risk of boiling the cider pot dry, like the stove top method, but it does require an extra piece of equipment. A ladle is useful when serving mulled cider prepared by this method as well.
Percolator Method:
Pour apple juice in the reservoir of the percolator. Insert the basket at the top of the machine, and add the rest of the ingredients there. The percolator will draw the apple juice up through the center pipe, and let it drip over the flavoring agents in the basket. There is no need to put the whole spices in a cheesecloth bag; the built-in strainer in the percolator will keep the spices contained.
When making mulled cider, if at all possible, don't use a percolator that has previously been used to make coffee. A discriminating palette will be able to detect the essential oils left behind by the coffee-making process, even if the percolator has been well cleaned. Despite the fuss of having to keep separate percolators for coffee and other beverages, this method is efficient, keeps the mulled cider at the perfect temperature, and makes enough to satisfy a large crowd. If you do a lot of entertaining, a percolator is a good investment.
Don't be tempted to use ground spices just because you have them in the cupboard. The spices might have the same flavor, but it's impossible to strain it out when you want to serve the cider. The look and the texture will suffer. The only time it's acceptable to use ground spices is if you're simmering a small pot on the stove for aromatic purposes only. If you're planning to serve this tasty drink, spring for the whole spices.
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