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Margaret Goolsby found her recipe for mulled apple cider when she lived in Arizona.
Margaret Goolsby found her recipe for mulled apple cider when she lived in Arizona.

By Emily Etheredge

When the winter months arrive, Chilton County Master Gardener Margaret Goolsby enjoys keeping warm with her recipe for hot mulled apple cider.

“Sometimes you just like to have something that makes you warm,” Goolsby said. “This is a wonderful recipe for the holidays or whenever it is cold outside.”

Goolsby's cider is made with brown sugar, allspice, cloves, cider or apple juice, cinnamon and orange slices.
Goolsby’s cider is made with brown sugar, allspice, cloves, cider or apple juice, cinnamon and orange slices.

Typically, Goolsby makes the recipe using apple juice instead of apple cider, but she said either would work.

Goolsby said she has had the recipe for many years after finding it in a magazine when she lived in Arizona.

“I have found you can use apple juice and it ends up tasting the same as if you used cider,” Goolsby said. “I also put all of my spices in a tea diffuser so I don’t have to worry about using a strainer. It is a good winter treat that makes the house smell wonderful.”

Hot Mulled Apple Cider

1/2 cup brown sugar

1 tsp. whole allspice

1 1/2 tsp. whole cloves

2 quarts cider (or apple juice)

2 sticks cinnamon

orange slices

Directions:

Combine all ingredients in a slow cooker. Whole spices may be tied in a cheesecloth or put in a tea strainer. If spices are added loose, strain before serving. Cover and cook on low for 2-8 hours.