Alex's Perfect Mulled Apple Cider for Halloween

This Halloween, I’m taking a break from the usual pumpkin-related suspects and immersing myself in apples. I love to mix different apples when cooking. I always look for crisp texture, not too sweet and slightly floral.  For reliable texture that stands the cooking test I go for Granny Smith and Rome. For snacking and raw in salads I prefer Macouin, Braeburn and Royal Gala. For pickling? Fuji. Another effective approach is to totally ignore what everyone tells you to buy and get the apples that look the best to you.

This week, I'm sharing my warm and comforting Mulled Apple Cider recipe.

Mulled Apple Cider

1 gallon apple cider. (Which cider is the best? The fewer ingredients, the better the cider.)

1 teaspoon ground nutmeg
10 cinnamon sticks

1 knob fresh ginger, peeled and lightly crushed with the side of a knife (like a garlic clove)

The juice from 2 lemons (and a little bit of the zest as well)
The juice from 1 orange (and a little bit of the zest as well)
2 Empire, Macouin or McIntosh apples, cored and cut into small pieces

1.    Bring the apple cider to a boil and skim the surface with a ladle. Reduce the heat until the cider simmers lightly. Reduce the cider for about 10 minutes. This will intensify the flavor. Add all of the other ingredients and allow them to “steep” with heat off for about 15 minutes before serving. Great served warm.

2.    Want to try something different? Freeze some chopped mint into your ice cubes and serve the cider cooled and iced with the mint cubes.

Every week, Alex Guarnaschelli, host of Alex's Day Off , shares with readers what she's eating -- whether it's from the farmers' market or fresh off the boat, she'll have you craving everything from comfort food to seasonal produce.

Keep Reading

Next Up

Better Together: Apples and Caramel

Celebrate two of fall's favorite ingredients, apples and caramel, in these crowd-pleasing recipes from Food Network.

Safety Tip: Buying Apple Cider

Although delicious, not all apple cider is the safest. Find out what you should be looking for when purchasing your next container. Unpasteurized cider can harbor potentially harmful bacteria.

10 Ways to Use Apple Cider

We just can’t get enough of this seasonal treat. Scoop some apple cider up at the farmers’ market or apple orchard and make these inspired recipes.

Behind the Booklet: 50 Things to Make With Apples

Try this extra recipe from Food Network Magazine's 50 Things to Make With Apples booklet from the October issue.

Weekly Bits: Apple & Peanut Butter Picks

We're finishing up apple week here at HealthyEats. You all chimed in on turning that delicious fall bounty into apple sauce, apple pie, and all kinds of baked goods.

Market Watch: Early Apples

It’s only mid-September but I’ve been enjoying apples for months –thanks to these early varieties.

Apple Pie, Lightened Up

With apple season here and the holidays fast approaching, it’s hard not to crave homemade apple pie, but all the fat and calories can help pack on the pounds over winter. How about some lighter options, like an apple galette?