National Hot Mulled Cider Day

Apple cider and apple juice are not the same thing, although they are both made with pressed apples. Juice is filtered and pasteurized, giving it a clearer texture and longer shelf life. Apple cider is definitely thicker, as it is unfiltered. Plus, sweet cider tends to be seasonal because it is not pasteurized and has a limited shelf life.

In the Fall, mulling cider adds warm spices that complement the flavors in apples beautifully. Everyone has a favorite way to mull apple cider, of course. Here’s my Mom’s recipe:

Hot Ruby Spiced Cider

From Glenna Burnham  1980


1 qt cranberry cocktail

1 qt sweet cider

4 cinnamon sticks

8 whole cloves

Juice of 2 lemons

Combine all ingredients and bring to a boil.

Lower heat and simmer for 10 minutes.

Remove spices and serve hot in mugs.


Of course, we tend to pour everything into a slow cooker and let it simmer on low all evening. Perfect for sipping while sitting outside by a bonfire or relaxing on the porch.

(Photo by Alisa Anton)

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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