Mulled Pomegranate Cider

Southern Living
The sweetness of a beverage is less pronounced at lower temperatures. If you're serving this cider over ice, use 2 cups of sugar; if serving it hot, use 1 1/2 cups sugar.
Makes 3 1/4 quarts


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5 (3-inch) cinnamon sticks, halved
1 tablespoon whole cloves
1 1/2 to 2 cups sugar
2 quarts water
2 (16-ounce) bottles pomegranate juice*
1/4 cup fresh lemon juice
1 cup orange juice


Prep: 10 Minutes
Cook: 25 Minutes

Place cinnamon sticks and cloves in center of an 8-inch square of cheesecloth; tie with string.

Bring spice bag, sugar, and next 3 ingredients to a boil in a Dutch oven, stirring occasionally. Reduce heat, and simmer, uncovered, 10 minutes.

Remove and discard spice bag; stir in 1 cup orange juice. Serve cider hot or cold.

*1 (32-ounce) bottle cranberry juice cocktail may be substituted.

Note: For testing purposes only, we used POM Wonderful Pomegranate Juice, which can be found in the refrigerated produce section of large supermarkets.

Created date

November 2005