In most countries, “cider” is fermented apple juice, but in the U.S. we call that “hard cider.” This recipe uses the unfiltered, unsweetened, and unfermented apple juice you see in markets and farm stands.
3 cups apple cider
2 tablespoons firmly packed light brown sugar
3 whole allspice berries
1/4 teaspoon freshly grated nutmeg
4 whole cloves
two 3-inch cinnamon sticks, broken into pieces
1/2 Granny Smith or other tart apple, cored and sliced thin
1/2 cup Calvados, or to taste
In a saucepan stir together the cider, the brown sugar, the allspice, the nutmeg, the cloves, the cinnamon pieces, and the apple, simmer the mixture, covered, for 10 minutes, and stir in the Calvados. Heat the mixture over moderate heat until it is hot and discard the allspice, the cloves, and the cinnamon. Divide the mulled cider among heated mugs and garnish each drink with a few of the apples slices. Makes about 4 cups, serving 4 to 6.
1990s Recipes + Menus
Mulled Cider with Calvados
February 1993
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