So I posted an apple cider recipe a month and a half ago, but had forgotten my (rather extensive, inebriating) testing last year. After finding my notes, I felt I should inform you all of the superior recipe and the important changes:
First, toast the spices before adding them to the mulling ball. This mellows and richens their flavor, definitely an important step.
Second, if you wait until the end to add the pomegranate or cranberry juice, it keeps it’s zing, whereas longer simmering will soften the pomegranate juice flavor. So, the new and improved (old) recipe:
Apple Cider for New Years!
- 4 cups apple cider
- 2 cups pomegranate or cranberry juice
- 1 cup applejack apple brandy
- 1 cup dark rum
- 1/4 cup brown sugar
- 2 tbsp butter
- mulling spices
Heat a medium sized saucepan on medium heat. Add spices to saucepan, shaking or stirring occasionally, until spices are aromatic and just starting to brown, about a minute.
Remove spices to mulling ball, and add all ingredients to the saucepan except pomegranate or cranberry juice. Bring to a boil, then reduce heat to low. Simmer over low heat for 10 minutes.
Add remaining juice and bring back up to simmering heat. Serve. Garnish with a cinnamon stick if desired.