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Mulled Pear and Apple Cider

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Pacific Northwest-insipired recipe for Mulled Pear and Apple Cider

Ingredients

Scale
  • 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
  • 1/4 cup organic maple syrup
  • 16–18 cups of water

Instructions

  1. Toast for a few minutes and then coursely grind the whole spices in a mortar and pestle. 
  2. Wash and chop up the unpeeled ginger. Doesn’t have to be chopped finely.
  3. Wash and slice all of the apples, Asian pears and blood oranges into wedges. Doesn’t have to be perfect.
  4. Throw all ingredients in a large pot and cover with water. For me this is 16-18 cups.
  5. Simmer for 6 hours. 
  6. When done simmering, strain twice. 
  7. Allow to cool a little before serving. 

Find it online: https://bakeroise.com/mulled-pear-and-apple-cider/