This week we're taking a different spin with Friday Feast as we celebrate National Hot Mulled Cider Day!
The fall season has arrived, there is a little chill in the evening air, and the trees are starting to turn beautiful fall colors. It's a wonderful time of year to enjoy the outdoors and this warm cider will top it off all the more. Complement it with a cheese and meat platter (venison salami is my favorite) and you've got your bases covered. Enjoy!
What You Need:
one gallon of fresh cider
1 tsp of whole cloves
3 cinnamon sticks
1 tsp whole allspice
cheesecloth/tea ball/coffee filter
1/2 cup of brown sugar
How to Make:
Start by pouring one gallon of fresh cider into a large pot on the stove or into a crock pot or slow cooker.
Add a half cup of brown sugar.
Place 1 teaspoon of whole cloves, 1 teaspoon of whole allspice, and 3 cinnamon sticks on a square of cheesecloth and tie up. (Can use tea ball or coffee filter) Add to the pot.
Heat the cider to a boil, stirring regularly. Leave the pot uncovered so that you and your family or guests can enjoy the warm, delicious aroma.
Once the cider boils, lower the setting to simmer for at least another 15 minutes to allow for thorough infusion of the spices. Stir occasionally.
Remove the spices from the pot and ladle hot mulled cider into mugs or other glasses designed for hot beverages.
Add a splash of rum or brandy to really warm up a chilly day.