Mulled Cranberry-Apple Cider

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.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 0.0%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.0g
  • Carbohydrate: 38.2g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 17mg
  • Calcium: 8mg

Ingredients

  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mulled Cranberry-Apple Cider Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy