Warm Mulled Apple Cider
The essential fall drink, gently spiced with orange, cinnamon, and clove. Ready in 20 minutes.
Instructions
- 1
Combine everything in a large saucepan.
- 2
Bring to a bare simmer over medium heat, do not boil.
- 3
Reduce heat and steep 15 to 20 minutes.
- 4
Strain into mugs. Serve warm with a cinnamon stick.
Baker's tips
For an adult version, stir in a shot of dark rum or bourbon per mug just before serving.
Frequently asked questions
What are the best apples for Warm Mulled Apple Cider?+
For warm mulled apple cider, use a firm baking apple that holds its shape once cooked, Honeycrisp, Braeburn, Granny Smith, Jonagold, or a mix of two varieties gives the best flavor balance between sweet and tart.
Can I make Warm Mulled Apple Cider ahead of time?+
Yes. Most baked apple desserts keep well for 2 days at room temperature covered loosely, or up to 5 days refrigerated. Reheat in a 325°F oven for 10 minutes to restore the crisp texture.
Can I freeze Warm Mulled Apple Cider?+
Most apple bakes freeze well for up to 3 months. Cool completely, wrap tightly in foil and freezer-safe bags, and thaw overnight in the refrigerator before reheating.
Do I need to peel the apples?+
Peeling gives a smoother texture and is traditional for pies and butters. For rustic crisps, crumbles, and sauces the skin adds fiber, color, and flavor, leave it on if you prefer.
Where can I pick my own apples for this recipe?+
Fresh-picked apples make a real difference in baking. Use our directory to find a U-Pick orchard near you and check our ripening calendar to see which varieties are ready this week.
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