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I’ve been experimenting with various iterations of this Mulled Pear Apple Cider recipe for some time now, and it consistently loved ones of all ages.
The comforting flavors of the Pacific Northwest shine through in this Mulled Pear Apple Cider recipe, which I developed using the surplus of apples and pears I obtained from Kiyokawa Family Orchards through our local school’s PTA fundraiser. You’ll also find it surprisingly easy to prepare this perfect, hot beverage for a cold, wintery day.
If you happen to have extra Asian pears and apples on hand or if you’re in the mood for a different treat, you can also make the Asian Pear and Cinnamon Apple Porridge, which has received rave reviews from friends and family.
The uniqueness of this Mulled Pear Apple Cider recipe lies in the use of most traditional mulled cider spices (toasted!), with a special emphasis on cardamom. I’ve also incorporated blood orange wedges instead of standard orange peels and added a kick of fresh ginger. I sweetened it with organic maple syrup.
You can choose to keep all of the whole spices intact or grind them easily with a mortar and pestle. I prefer to grind them slightly, depending on whether or not I have cheesecloth available.
To prepare, simply combine everything in a large pot, stirring to mix, cover with water, simmer for 6 hours, and strain twice.
Before any cider purists take offense, I’m aware that “apple cider” typically refers to unfiltered apple juice that has undergone a pressing process and does not include added spices.
While traditional mulled apple cider can start with plain apple juice, in our case, we’re crafting it from scratch. So it’s simply Mulled Pear and Apple Cider, showcasing the delicious flavors of the Pacific Northwest.
Keep in an airtight container to store and preserve its freshness. This batch lasts in the fridge for about 4-5 days.
Mulled Pear and Apple Cider
Pacific Northwest-insipired recipe for Mulled Pear and Apple Cider
Ingredients
- 8 unpeeled apples, sliced into wedges
- 2 unpeeled Asian pears, sliced into wedges
- 2 unpeeled blood oranges, sliced into half inch rounds
- 4 cinnamon sticks
- 2 teaspoons whole cloves
- 2 teaspoon whole cardamom pods
- 1 teaspoon all-spice
- 1 inch ginger (about an inch), roughly chopped
- ¼ cup organic maple syrup
- 16–18 cups of water
Instructions
- Toast for a few minutes and then coursely grind the whole spices in a mortar and pestle.
- Wash and chop up the unpeeled ginger. Doesn’t have to be chopped finely.
- Wash and slice all of the apples, Asian pears and blood oranges into wedges. Doesn’t have to be perfect.
- Throw all ingredients in a large pot and cover with water. For me this is 16-18 cups.
- Simmer for 6 hours.
- When done simmering, strain twice.
- Allow to cool a little before serving.
