Now That It’s Wassailing Season

Sunday, November 25, 2012

I’m one of those grinchy people who get very cranky about the holiday season starting earlier and earlier each year, but since we’re past Black Friday, here is my favorite recipe for mulled cider.  I make it all the way up through New Year’s, because locally-pressed cider is plentiful in the markets and a pot of this warming on the stove makes the whole house smell so lovely and festive.

If you’re mulling for a party or expecting a tidal wave of carolers, the recipe can be scaled up as much as you need, and it keeps well in the fridge for days, so it can be made ahead.

Mulled Cider
Serves 4-6

1 quart apple cider
Juice of 1 orange and ½ lemon
1 ½ sticks cinnamon
6 cloves
4 allspice berries
Small piece of nutmeg (the end bit that’s hard to grate)
2 tablespoons maple sugar or 1 tablespoon light brown sugar

Combine all ingredients together in a medium pot and bring to a boil. Lower heat and simmer 20 minutes, or longer if preferred. 

Strain out the spices and pour into mugs.  If desired, add a stiff shot of rum or bourbon to each mug before serving.