Why This Recipe Works

We wanted a Fireside Mulled Cider recipe that didn’t taste dusty and muddy. For the perfect blend of spices (and a method for infusing the cider that wouldn’t take hours) we turned to whole spices, which we toasted briefly in a skillet to intensify their flavors. We liked cinnamon, coriander, black peppercorns, and cloves. Sweetening the cider with a little brown sugar gave it caramel tones. Finally, we were careful not to simmer the cider too long so it could maintain its fresh flavor.

Before You Begin

Use a meat mallet or heavy saucepan to break the cinnamon stick into several pieces.

Instructions

Toast spices in large saucepan over medium heat, shaking pan occasionally, until fragrant, 1 to 3 minutes. Add cider, orange zest, and sugar and bring to boil. Reduce heat to low and simmer for 30 minutes, using wide, shallow spoon to skim away foam that rises to surface. Pour cider through fine-mesh strainer lined with coffee filter and discard spices and orange zest. Serve. (Mulled cider can be refrigerated in airtight container for up to one week. Reheat before serving.)