SERVES 8
TOTAL TIME: 45 MINUTES
We have a small apple orchard at Templeton, but I pick different fruits at other orchards. I always take home a gallon of fresh-pressed apple cider to make this recipe. Nothing makes the house smell better than mulled cider simmering away on the stove. Sometimes I’ll take a thermos of it with me when I go for a walk. Keeps me warm.
| 1 | gallon apple cider |
| ¾ | cup dry white wine, such as Chardonnay |
| ¼ | cup honey |
| 2 | quince, peeled, cored and finely chopped |
| 1 | (4-inch) sprig rosemary |
| 2 | (3- to 4-inch) sticks cinnamon, broken |
| 4 | cloves |
| 1 | star anise pod |
| ½ | teaspoon grated lemon peel |
1. Combine the cider, wine, honey, quince, rosemary, cinnamon, cloves, star anise, and lemon peel in a large saucepan, and simmer over low heat for 45 minutes.
2. Strain the mulled cider and discard the solids.
3. Serve the mulled cider warm.