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Updated Mulled Cider

Updated Mulled Cider

Kevin Ryan

This is great for trimming the tree. Serve cold or keep in a saucepan over very low heat or a slow cooker.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 22 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients into a large nonreactive pan and bring to a boil over high heat. Remove from heat, cover and allow to stand at least 30 minutes to allow flavors to blend. Serve warm or cold.
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Yummy stuff! Make it just how the recipes states or jazz it up with more of the ingredients and it still is great. The only thing that I do consistently when I make this is I that use apple cider instead of apple juice. I have people ask me to bring this drink for fall and winter parties all the time. It is really that good.


Fabulous! And no added sugar which is a waist line bonus. I added 1 Tbsp. of cinnamon and extra cloves for some extra spiciness. Try it you won't be disappointed--but be sure to use FRESH orange juice, a lot of supermarkets sell it now, it just isn't the same with frozen or carton juice.


Had last weekend at a fall baby shower that I hosted. I kept it in a crockpot on low and it made the house smell so good. The key is starting with a good brand of cider - I used a locally made cider out of Seattle. Great drink to warm you up.