The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
This Mulled Apple Cider is like the sangria of harvest season!
Made from simmering local apple cider and swimming with fresh apple slices, oranges, cranberries, seasonal spices and just a touch of brandy, get a batch going on the stove and you’ll surely stay warm when the first chill of the year arrives. As a bonus, the aromas that will run throughout your home will act as a natural fall air freshener.
I also like to add a handful of black peppercorns to this mulled cider to offset the sweetness and add a little spice, but you could certainly omit them if you like your drinks extra sweet.
What are you waiting for? Let’s cozy up with a mug of mulled cider!
- Cook time:
- Prep time:
- Total time:
- 1/2 gallon honeycrisp apple cider
- 3 honeycrisp apples, peeled, cored and cubed
- 1 orange, peeled and sliced
- 2 Tbsp. Heinen's tri-colored peppercorns or black peppercorns
- 5 Heinen's cinnamon sticks
- 1/2 cup frozen cranberries
- 1 tsp. pumpkin spice
- 1/2 tsp. Heinen's all spice
- 1/2 turbinado sugar or cane sugar
- 1/2 cup Watershed Distillery apple brandy
- In a large, deep saucepan, bring the apple cider to a boil, then reduce the heat to medium-low.
- Add the cinnamon sticks.
- Add the cranberries and turbinado sugar.
- Slowly add the orange slices and cubed apples.
- Toss in the peppercorns and sprinkle in the pumpkin spice and all spice.
- Pour in the apple brandy. Stir the entire mixture to fully incorporate all of the ingredients, then simmer at a low boil for 45 minutes.