Not just tasty but also elegant and beautiful, and should nicely decorate a holiday table. The white wine keeps the nice color of the cider and the cranberries make it festive and give it a pinkish hue.
Not just tasty but also elegant and beautiful, and should nicely decorate a holiday table. The white wine keeps the nice color of the cider and the cranberries make it festive and give it a pinkish hue.—Cordelia
Food52 Review: A more refined version of mulled cider, this punch also calls for an off-dry white wine and fresh cranberries. The cider is quickly steeped in spices -- cloves, cinnamon, vanilla and nutmeg -- before you add the wine and cranberries, which give the punch a light rosy hue. Cordelia's concoction goes down easy, so sip slowly if you can restrain yourself! - A&M —The Editors
Prep time: 10 min
Cook time: 20 min
gallon apple cider (I have used unfiltered)
bottle of gewurztraminer (or other white wine which is not too dry, or you can use even semi sweet one like Muscat)
to 5 sticks of cinnamon
to 5 cloves
vanilla bean, split lengthwise
tablespoons to 4 tablespoons honey (depends on how sweet the wine you're using)
cup fresh cranberries (or cubes of apple if not in cranberry season)
- Put the cider and all spices in a pot and bring to a boil.
- Reduce the heat and simmer for about 10 minutes.
- When on low heat add the wine. Do not boil again so the alcohol won't evaporate too much, just let it warm.
- Add the cranberries and simmer for a few more minutes until they color the liquid a bit.