Last year I posted a recipe for a spice infused body butter and I talked about my mom’s mulled cider, and many of you asked for the recipe. I’ve finally secured it from my mum, so I thought I’d share that, along with a few holiday photos and a great big “thank you” for reading and supporting me this year 🙂
I am truly overwhelmed by the support I’ve had this year (and in years past), and I couldn’t be more grateful. You guys are the reason I keep blogging up a storm. Whether I’m staying in and photographing soap, or falling asleep pondering the possibilities of a new ingredient, I’m thrilled to be able to share my discoveries with you guys. You’re the best!
Mom’s Mulled Cider
1 liter | 1 qt apple cider
1 liter | 1 qt cranberry juice
1/4 cup packed brown sugar
2 sticks cinnamon
1 tsp whole cloves
1/8 tsp ground ginger
1 navel orange, sliced (unpeeled)
Combine all the ingredients in a slow-cooking pot. Cover & heat on low for 2–5 hours (or longer). You may need to add more water if the cider reduces down considerably.
Serve from the pot (it’s especially good with added rum or scotch!). The book says to dot each mug with butter, though we’ve never done that and it sounds a bit odd to me. Let me know if you try it, it might be fantastic!
Mum recommends poking the cloves into the orange peel to keep them together and lower the chances of chowing down on an entire clove. I’ve also used honey instead of brown sugar, and I’ll often fudge the amounts of the juices depending on what’s on hand.
Adapted from Mable Hoffman’s Crockery Cookbook
I hope you all have a lovely holiday with your loved ones 🙂