The Nomad Mom Diary

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Mulled Apple Cider Made Far From Home

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I think that it is really important to cook at home as much as you can. If you are an expat like me, cooking food from your old home may be the only chance your children have to experience the culinary aspects of your culture. And that is what this new category of the blog is all about.

Once a week I am going to post up a recipe for something I’ve cooked up to remind me of my home in the States or Nomad Papa’s home in Italy. At the bottom of each post, I’ll invite other bloggers to share their “Made Far From Home” recipes as well. The whole thing will go live on Friday, giving you loads of fun options to cook up over the weekend and into the next week.

I hope you enjoy it!

Mulled Apple Cider
When the weather cools down and the leaves start to fall from the trees in showers of red, orange and yellow, I get an incredible craving for warm apple cider. The best kind is the one that you make at home, leaving to simmer on the stove for over an hour filling the house with the divine scents of cinnamon, apple and cloves. Warm mulled apple cider is incredibly easy to make and something the whole family can enjoy. Here is my recipe, why not give it a try this weekend?
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 liter Pressed Apple Juice
  2. 2 Clementine Oranges
  3. 1 Stick of Cinnamon or 1 and 1/2 tsp Ground Cinnamon
  4. 1 tbsp Whole Cloves or 1 tsp Ground Cloves
  5. 1 Lemon or 1-2 tbsp Lemon Juice
  6. 1/4 tsp Nutmeg
  7. 1/2 tsp Ground Ginger
  8. 1/2 cup Fresh Cranberries or 1/4 cup Dried Cranberries
Instructions
  1. Pour the apple juice into a large pot and set on the stove on low heat. Add in the nutmeg, ginger, cinnamon, and cranberries. Slice your oranges and lemons into quarters. If you are using whole cloves, press them into the orange peel so that they don't float in the apple juice. If you are using ground cloves, sprinkle directly into the juice and add your orange and lemon quarters into the pot. Simmer on low for 30-45 minutes until the flavours are nicely mulled together. Ladle into mugs and serve warm.
Notes
  1. The secret to getting great apple cider is to start from a high-quality pressed apple juice. If you cannot find a suitably pulpy apple juice, don't despair! You can substitute 1/4 - 1/2 of the apple juice with pear juice (which is typically thicker) OR add in some peeled apple slices OR simmer your juice for longer to let some of the excess water cook off.
  2. You can also use mulled wine spices instead of the individual spice ingredients.
  3. If you are looking for an after-dinner drink, you can substitute the apple juice for red or white wine.
  4. **Be careful, the cider may boil over! Keep the heat on low and monitor regularly to prevent overheating.**
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Comments

  2. Lekker. I’ll take the smell emanating from your kitchen over any Yankee Candle, hands down. I dream of that smell. At a certain point in cider making, the end product is just an added bonus. xxx+o