Slow Cooker Mulled Sparkling Cider
A warm toast for midnight that everyone can raise, little ones included. The spiced cider keeps cozy in the slow cooker all evening, and a splash of cold sparkling cider on top gives each mug its New Year's fizz.
What you'll need
- 2 quarts apple cider (1.9 L)
- 2 cups white grape juice (475 ml)
- 1 orange, sliced into rounds
- 3 cinnamon sticks
- 6 whole cloves
- 2 star anise
- 1 inch piece fresh ginger, sliced (2.5 cm)
- 2 bottles (750 ml each) sparkling apple cider, chilled
How to make it
Add the apple cider, grape juice, orange, cinnamon, cloves (pushed into an orange slice), star anise and ginger to a 6-quart slow cooker.
Cover and cook on low for 2 hours, or on high for 1 hour.
Remove the clove slice and turn to warm.
Ladle a mug about 2/3 full, then top with a splash of cold sparkling cider right before toasting.
Bring everything except the sparkling cider to a bare simmer in a large pot, then keep on the lowest heat for 20 minutes.
Glass: Heatproof glass mugs or sturdy coupes. Garnish: A thin orange wheel and a star anise.
Chef's secrets
Never put the sparkling cider in the pot; heat flattens the bubbles. Pour it into each mug.
A sugar-rimmed mug makes it feel like a party.
Grown-ups can top theirs with prosecco instead.
Good to know
Keeps in the fridge for 4 days; open the sparkling cider just before serving.
The mulled base holds on warm for up to 4 hours.
