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Mulled Cranberry Cider

1 small orange
8 cups cranberry-raspberry drink
1/4 cup packed brown sugar
6 inches stick cinnamon
3 star anise
1 teaspoon whole cloves
Orange peel strips, optional

Remove orange portion of orange peel using a vegetable peeler. Cut peel into strips. Squeeze juice from orange; discard seeds and pulp.

In a 3 1/2, 4- or 5-quart slow cooker, combine orange juice, cranberry-raspberry drink and brown sugar.

For a spice bag, place orange peel, cinnamon, star anise and whole cloves on a double-thick, 8-inch square of 100 percent cotton cheesecloth. Bring corners of cheesecloth together and tie with a clean cotton string. Add to cooker.

Cover; cook on low-heat setting 5 to 6 hours or high-heat setting 2 1/2 to 3 hours. To serve, remove spice bag and discard. Ladle cider into cups. If desired, garnish with additional orange peel strips. Makes 10 (6-0unce) servings.

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