Spiced Mulled Grape Cider
by Sarah Waldman
- 1-1/2 pounds Concord Grapes on the vine, washed
- 4 cups apple cider
- 3 cups water
- 1 cinnamon stick, plus additional for serving
- 4 whole cloves
- 4 whole allspice berries
- 5 cardamom pods
- 1 orange, sliced
- 1 apple, sliced into rounds
- 1 tsp. black peppercorns
- Optional spikes: Scotch, dark rum, red wine, brandy, or whisky
Place the grapes, apple cider, water, cinnamon stick, cloves, allspice, cardamom pods, peppercorns, orange slices, and apple slices in a medium sized pot and bring to a boil. Reduce the heat and simmer for 30 minutes.
Turn off the heat and pour the mulled cider mixture through a fine mesh strainer into a large pitcher. Press solids to extract as much cider as possible. Discard solids.
To serve, pour mulled grape cider into mugs, pop in a cinnamon stick, and enjoy warm. To spike your mug, simply add a dash of scotch, dark rum, red wine, brandy, or whisky before sipping.
Yield: 5 to 6 cups