Recipe for Herb-Mulled Cider

Posted November 9, 2007
Updated November 13, 2007

Greet holiday guests with mugs of warm mulled cider. This twist on a classic calls for rosemary, sage and bay laurel.



Start to finish: 15 minutes

Servings: 4 to 6

1 quart fresh apple cider or juice

Two 3-inch sprigs fresh rosemary

6 fresh bay laurel leaves, or 2 dried leaves

6 fresh sage leaves

3-inch cinnamon stick

Two 3-inch strips orange zest

In a medium saucepan over medium heat, combine all ingredients. Heat until hot, but not simmering. Reduce heat to the lowest possible setting and let the cider mull gently for 10 minutes. Strain into warm mugs.

(Recipe from Jerry Traunfeld, author of "The Herbal Kitchen")


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