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")