Drinks
Spiced Cider (Mulled Cider)
sjfegan
Ingredients
- 8 cups apple cider (1.9 litres / 64 fl oz)
- 2 cinnamon sticks
- 6 whole cloves
- 1 orange substitute: a strip of dried apple peel, for aroma (optional)
Method
- Combine the cider, cinnamon sticks and cloves in a large saucepan.
- Warm gently over low heat, without boiling, for 15–20 minutes to let the spices infuse.
- Strain if desired, or serve with the spices still in the pot.
- Ladle into cups and serve warm.
Introduction: Apple cider gently warmed with cinnamon and cloves, a comforting drink reflecting the abundance of apple orchards across colonial America.
Cultural Background: With apple orchards widely planted across the colonies, cider held an important place in colonial life, and warming it with spices provided a comforting drink particularly welcomed during the colder months.
Tips: Warm gently rather than boiling, as this preserves the cider’s fresh, fruity character. Adjust the spice quantities to taste, as recipes varied by household preference.
Variations: Add a splash of rum for an adult version. Adjust the spices with a little grated nutmeg for extra warmth.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, without boiling.
Nutrition: Per serving (approx.): 90 kcal, 0 g protein, 0 g fat, 22 g carbohydrate.
FAQs:
Q: How important were apples to colonial life?
A: Extremely — apple orchards were widely planted across the colonies, cider being both a common beverage and an important way to preserve and use the apple harvest.
Q: Was cider often alcoholic in colonial times?
A: Fermented hard cider was very common and widely consumed, including by children in diluted form, though this warmed spiced version could be made with either fresh or fermented cider.
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