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Sunday Food: Mulled Cider


Mulled Cider

This is the time of year that cider appears fresh made, with labels about how many days ago this jug was made.  It’s perfect for Halloween, hand it out to your adult trick or treaters.

When you get the fresh sort, it’s wonderful just as is.   When you’re not lucky enough to be in apple growing territory, and you get older varieties, sometimes improvisation helps.

Mulled cider makes a wonderful drink for long fall and winter evenings, especially if you have a fireplace to contemplate/mull over with it.


  • 1 64 oz. bottle of unfiltered apple juice
  • 1 apple, cored
  • 1 orange
  • 4-5 cinamon sticks
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon whole cloves
  • 1 cup of spiced rum


  1. Heat up the apple juice in a large pot on the stove over medium-high heat.
  2. While the apple juice is heating up, cut the apple and orange into 1/2 inch slices.
  3. Add the apple and orange slices to the warm apple juice.
  4. Then add the cinnamon sticks, cinnamon, nutmeg, ginger, and cloves to the juice.
  5. Turn the heat to low and let the mixture simmer for 5-10 minutes.
  6. Add the spiced rum and let it warm up and simmer for another 5-10 minutes.
  7. Serve immediately.

Enjoy the season, there is lots of good in bundling up from the cold.

Sprinkling fresh mint on top makes a nice touch, too.

(Picture courtesy of heloukee at

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Ruth Calvo

Ruth Calvo

I've blogged at The Seminal for about two years, was at cabdrollery for around three. I live in N.TX., worked for Sen.Yarborough of TX after graduation from Wellesley, went on to receive award in playwriting, served on MD Arts Council after award, then managed a few campaigns in MD and served as assistant to a member of the MD House for several years, have worked in legal offices and written for magazines, now am retired but addicted to politics, and join gladly in promoting liberals and liberal policies.