Slow Cooker Mulled Cider

Hot mulled cider is a must-have at all our fall and winter shindigs. It’s a great non-alcoholic drink option for holidays like Thanksgiving — guests of all ages never seem to turn down a mug, but grown-ups can also take the opportunity to do a little self-spiking and mix with their alcohol of choice. Slow-cooker mulled cider is the easiest way to serve a crowd.

A slow cooker does double duty of both mulling the cider and keeping it warm for hours, making it the perfect appliance for this classic cold-weather beverage. Here’s how to make it.

• Mulled cider is the coziest drink. Infused with ginger, cinnamon, and cloves, it’s the perfect drink for those cold fall and winter days.
• It’s perfect for a crowd. Great for gatherings, slow cooker mulled cider yields a lot and keeps warm for hours.

The most important ingredient for a good mulled apple cider is, of course, the apple cider. Buy fresh apple cider or unfiltered apple juice for the best flavor (do not use sparkling cider, spiced cider, hard cider, or clear apple juice). Here’s what to look for.

• A cloudy cider is the best visual clue you’re buying the right beverage. It should come from the refrigerator section at the store. We’re not using hard (alcoholic) cider here, the sparkling clear stuff from Martinelli’s, nor apple juice. Apple juice tends to be sweetened and lacks all the deep flavor of fresh-pressed apple juice.
• If you’re lucky enough to find local, unpasteurized apple cider, grab it. (You can even freeze it!) Your mulled cider will be more complex and earthier than any pasteurized version. If you’re worried about food safety, the slow cooker will basically pasteurize the cider as it cooks.

• Apple cider: Use fresh apple cider that contains no added sugar or spices (those are sometimes labeled spiced apple cider), or unfiltered apple juice.
• Orange: Not only are orange slices really festive-looking on top, but the fragrant orange peel and the juice really complement the apple and spice flavors.
• Ginger: Fresh ginger provides a spicy kick.
• Cinnamon sticks: Cinnamon sticks are fragrant and flavorful.
• Whole cloves: Whole cloves are sweet, pungent, and warming.

1. Add the cider. Pour a gallon of fresh apple cider or unfiltered apple juice into a slow cooker.
2. Add the fresh ingredients. Add the orange and ginger slices.
3. Add the spices. Add cinnamon sticks, cloves, and optional spices, bundled up in cheesecloth if you want to make it easier to remove later.
4. Slow cook the cider for 4 hours. Slow cook for 4 hours on LOW. Keep warm and serve in mugs garnished with additional orange slices if desired.

While the mulled cider may look pretty with all the spices floating on top, those little bits of spices do make it less pleasant to sip. To avoid getting bits of spices in every sip, tie up the spices in a little sachet made of cheesecloth or a coffee filter, or use a large tea ball instead.

• Optional add-in spices: You can add any combination of the following spices to make a more complex-tasting cider: 4 star anise pods, 1/2 teaspoon whole black peppercorns, or 1/2 teaspoon whole allspice berries.
• Spiked mulled cider: Set out bottles of rye whiskey, rum, or bourbon next to the slow cooker for those would like a spiked drink.

• Storage: Leftover cider can be refrigerated in an airtight container for up to 3 days.
• To reheat: You can reheat a mug of mulled cider in the microwave or in a pot on the stovetop until warmed through.

This recipe is designed for the slow cooker, but you can also simmer the cider covered over low heat on the stovetop for about 1 hour.

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