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Hot Mulled Cider

recipe courtesy of Cooking for Engineers


1 quart filtered apple cider or juice

1 cinnamon stick (+ extra for garnish)

20 whole black peppercorns

3 whole cloves

1-2 tablespoons brown sugar

zest of 1/2 small lemon


In a saucepan large enough to contain all of the apple juice, toast the cinnamon, peppercorns, and cloves over medium heat for 1-2 minutes. Toss to prevent scorching.

Add the apple juice and bring to a simmer. Once the juice is warm enough, stir in the brown sugar so that it fully dissolves.

Stir in the lemon zest and maintain a constant simmer for 30 minutes.

Pour the mixture through a strainer, cheesecloth, or coffee filter to remove any spice particles.

Garnish with a cinnamon stick or a lemon slice.

Serve hot!

Yield: 4 cups