Ingredients
Equipment
Method
- Rinse the apples and orange well then slice them into quarters.
- Add the apple and orange slices to a large pot along with the whole cinnamon sticks, cardamom pods, cloves and the water. Boil over high heat for 2 minutes.
- Reduce the heat to the lowest setting then add the chamomile tea bags. Cover with a vented lid and allow the mulled cider to simmer for 2 hours. The apples should be completely soft and basically starting to disintegrate at this point.
- Pour the mulled apple cider into a bowl, straining through a fine-meshed sieve. Remove the cinnamon sticks and place them in your chosen pitcher or bottle.
- Using a large spoon, press the strained contents against the fine-meshed sieve to extract any remaining juice. Small bits of the apples may push through. This is fine, simply pour the mulled cider through a cleaned sieve one more time to get rid of any small pieces. Discard what is left of the apples.
- Sweeten the mulled cider to taste with the sugar and transfer to your desired bottle or pitcher with the cinnamon sticks. Enjoy immediately if you prefer to enjoy hot. Store in the refrigerator for up to 10 days. Serve hot or cold as desired.
Notes
- A crockpot or slow cooker works perfectly for this mulled cider recipe! Simply add all the ingredients except the sugar at once to the crockpot, cover and allow to steep on the low setting for 4-5 hours then strain as usual according to the recipe.
- Don't let the apple cider boil once you add the chamomile tea. Scalding the tea can give it a bitter taste.
- Add any alcohol after simmering and straining the cider so that none is lost to evaporation.