Hot Mulled Sherried Apple Cider
Adapted from "The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen" by Laurey Masterton
In this mulled cider recipe, apple cider is simmered with orange, honey, cloves, and cinnamon, then given a mild boozy kick from amontillado sherry added just before serving. Keep this sweet-smelling punch warm in a slow cooker at a holiday party or winter cocktail party, or let it simmer while you throw together our classic Pumpkin Pie recipe.
What to buy: Amontillado sherry, made in the town of Jerez in southwestern Spain, is aged longer than fino (or dry) sherries. It has a nutty, sweet flavor and is darker in color. You can find amontillado sherry in the wine section of well-stocked grocery or liquor stores or online.
Special equipment: For this recipe, you’ll need butcher’s twine and a piece of ultrafine woven cheesecloth, which can be purchased at cooking supply stores or online.
- 4 (3-inch) cinnamon sticks
- 2 tablespoons whole cloves
- 1 gallon apple cider or unfiltered apple juice
- 1 medium orange, sliced into thin rounds
- 1/4 cup honey
- 8 ounces amontillado sherry
1Place the cinnamon and cloves in a piece of cheesecloth, tie the bundle tightly with butcher’s twine, and place it in a large pot.
2Add the cider or juice, orange slices, and honey and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the flavors have blended, about 1 hour.
3Remove the spice bundle and discard. Stir in the sherry and serve.
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