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Five Mulled Cider Recipes Print Email


Mulled Cider with Calvados

3 cups apple cider
2 Tbsp. Brown sugar
3 Tbsp. Tony's Mulling spice
1/2 Granny Smith or other tart apple, cored and sliced thin
1/2 cup Calvados, or to taste

In a saucepan stir together cider, brown sugar, mulling spices and the apples. Simmer covered for 10 minutes and stir in the Calvados. Heat the mixture over moderate heat until it is hot and discard the spices. Divide the mulled cider among heated mugs and garnish each drink with a few of the apple slices.

* If using Aspen Leaf Powdered Mulling spice, omit sugar and whole spices, adding approximately 3 TBS of the powder - to taste. – Yield 4 cups
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Slow Cooker Mulled Cider

2 cinnamon sticks (each 4 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
8 Cups apple cider
1/2 Cup packed brown sugar
1 orange, sliced

Make a spice bag by placing cinnamon sticks, whole cloves and allspice in a double thickness of cheesecloth. Bring up the corners of the cloth and tie it with a string to form a bag. Place the cider and brown sugar in a slow cooker and stir until the sugar dissolves. Add the spice bag and place the orange slices on top. Cover and cook on low setting for 2 to 5 hours. Remove the spice bag before serving. Makes 2 quarts
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Hot Raspberry Cider

8 Cups apple cider or apple juice
1 Cup frozen raspberry juice concentrate, thawed or substitute raspberry blend
1/4 Cup sugar
1 cinnamon stick (3-4 inches)

In a 4-quart saucepan, combine all of the ingredients. Heat over medium heat, stirring occasionally, until mixture starts to simmer. Reduce the heat and simmer 10 minutes. Remove from heat and strain mixture. Serve hot. 8 Servings
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Fruity Mulled Cider

4 Cups apple cider or apple juice
1 Cup orange juice
1/2 Cup pineapple juice
1/4 Cup lemon juice
1/4 Cup packed brown sugar
1 cinnamon stick (3-4 inches)
1 teaspoon whole cloves
1/2 teaspoon whole allspice
2 teaspoons crystallized ginger pieces

In a 3-quart saucepan, combine all of the ingredients. Cook over medium heat until mixture starts to boil. Reduce the heat and simmer 15 minutes. Remove from the heat and strain through a fine strainer or cheesecloth. Serve hot. 6 Servings
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Harvest Tea

6 Cups apple cider or apple juice
3 Tablespoons lemon juice
1/2 Cup packed brown sugar
1 cinnamon stick (3-4 inches)
1 teaspoon whole cloves
1/2 teaspoon whole allspice
2 tea bags

In a 3-quart saucepan, combine the apple cider or juice, lemon juice, brown sugar, cinnamon, cloves and allspice. Cook over medium heat until mixture starts to boil. Reduce heat and simmer 5 minutes.

Remove from the heat and add tea bags to the hot mixture. Let steep 5 minutes. Strain the mixture through a fine strainer or cheesecloth, removing the tea bags and spices. Serve hot. Serves 8.
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