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

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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.
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