Our Food Writer Allison is back with another delicious recipe just in time for the holiday season! Hope you enjoy! xoCandace
If there is one thing I enjoy about autumn, it's apple cider. Give it to me cold, give it to me hot, or give it to me in a doughnut. I simply love everything about it! Just about every Saturday morning, when I go to my local farmers' market, one stand sells it for $2 a cup. You can smell that hot mulled goodness on the other end of the market before you can even see it!
Needless to say, it's insanely easy to make it at home. All you need is some cider, some spices, and a nice blood orange for an extra citrus kick.
Some stores will sell mulling spices, which is wonderful if you don't want to go out to buy separate bottles of cloves, cinnamon, or allspice if you don't have them on hand. Conversely, if you do have them, you're all set! The mulling spices are certainly a nice shortcut, though! (And I'm ALL about shortcuts in the kitchen!) I always add a few cinnamon sticks regardless, both for flavor and for an Instagramable photo. But of course...
Another awesome thing about this recipe? It can be made very quickly! The longer you let it simmer, the richer the flavors will be. That being said, you can have this delicious drink ready in as little as 10 minutes. It's perfect when you need that cold day pick - me - up. Your house will also smell amazing after you make it! Who needs potpourri when you've got hot cider?
Hot Blood Orange Apple Cider
(Makes 4 cups)
- The tablespoon of mulling spices can be replaced with 1 teaspoon cloves (whole, not ground), 1 teaspoon allspice (whole, not ground), and two cinnamon sticks.
- You may add the mulling spices into a cheesecloth or mulling ball for easier clean-up.
1.) Bring apple cider and spices to a slow boil over medium-high heat, then turn down to a simmer. Slice blood orange in half, squeeze juice into cider, and place orange rinds into cider. Continue to simmer for at least 10 minutes or up to 30 minutes. Strain out spices, cinnamon sticks, and orange rind. Serve immediately, or allow cider to cool and refrigerate; cider can be reheated within one week.