My name is Julie and I write at A Little Bite of Life. This is my second year as a contributor for Sara’s Cornucopia of Creativity, and I am honored to be back!
Who says you have to save the mulled cider for Christmas? This recipe is a perfect addition to your Thanksgiving day festivities. Even in Arizona, it is usually cold by Thanksgiving, so a cup of hot cider is perfect for keeping toasty warm. I made my cider on the stove, but you can put all the ingredients in your crockpot a few hours before your guests come, and it will be warm and flavorful by the time they arrive.
- 1 (48 oz) Jar of Pure Cranberry Juice (Try to find a brand with low sugar)
- 12 c. Apple Cider
- 1 c. Mandarin Juice (I used Aliseo)
- 3Tbsp. Mulling Spices
- 2–3 Slices of Fresh Orange
- 1/3 c. Fresh Cranberries, washed
- Cinnamon Sticks
Pour the jar of cranberry juice into a large pot or your crockpot. Stir in the apple cider and mandarin juice. Stir well. Mandarin Juice is highly concentrated, so do not use too much. This might be hard to find, so you can substitute regular orange juice if you cannot find mandarin juice. (I found it locally at AJ’s) Toss in the mulling spices, slices of orange, and fresh cranberries. Simmer on medium for about an hour, or cook in the crockpot for 2–3 hours on low.
*Note: This is not as sweet as you may be used to drinking. If this is too tart, add a little sugar to taste.
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