Mulled Cranberry-Apple Cider

Mulled Cranberry-Apple Cider Recipe
Becky Luigart-Stayner

A swivel-bladed vegetable peeler works well for removing the orange peel. Be sure to remove only the colored part of the peel - which contains the flavorful oils - and no more; the white pith is bitter.


8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 151
Caloriesfromfat 0.0 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.0 g
Carbohydrate 38.2 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 17 mg
Calcium 8 mg


4 cups cranberry juice cocktail
4 cups apple cider or apple juice
3 tablespoons brown sugar
5 (3 x 1-inch) strips orange rind
8 whole cloves
4 whole allspice
2 (3-inch) cinnamon sticks, halved
1 whole nutmeg


Combine all ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Strain the mixture through a fine sieve, and discard solids. Serve cider warm.

Jean Kressy,

Cooking Light

January 2004
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