Warm cranberry citrus cider spiced with cinnamon, ginger, and cloves.
This recipe is a cross between hot apple cider and Russian cranberry Mors. It is spiced and served hot like cider, but without the apples. Instead, as in Mors, fresh tart cranberries and citrus are simmered with sugar and water to release their flavor.
I like to set it and forget it when using a slow cooker, so I used the low setting for this cider. Not to mention I love having that wonderful cinnamon-spiced smell lingering through the house for hours! If you are looking for something a little faster, I added a time frame for the high setting as well. If this is still not fast enough, you can boil the ingredients on the stove for 1-2 hours before straining.
This is a non-alcoholic drink, but it would be tasty as a hot holiday cocktail. I would suggest using bourbon or spiced rum as a spike. Just add 1 1/2 ounces of either to your glass before filling with warm cider. Adding the liquor to the slow cooker will slowly evaporate off all the alcohol.
Mulled Cranberry Cider
- 8 cups cranberries fresh extra for garnish
- 1 large orange sliced 10 slices
- 3 sticks cinnamon more for garnish
- 4 cloves
- 1 star anise
- 3 inch ginger piece sliced
- 2 cups brown sugar
- 6 cups water
- Combine all ingredients in a slow cooker. Heat on low for 4-5 hours, stirring occasionally. Or on high for 3-4 hours.
- Strain all of the ingredients through a strainer, pressing the fruit to extract the pulp. Return the liquid to the slow cooker with the cinnamon sticks and keep warm to serve. Garnish each glass with a cinnamon stick and a couple of fresh cranberries.