I love November in Crofton.  As temperatures drop, we spend more time in the kitchen sharing food and drink with family and friends.  This season opens the door to so many amazing food traditions. 

One of my favorite fall treats is hot apple cider.  When it comes to warming you down to your toes, you just can't beat it.  It's a versatile drink suitable for children's gatherings or cocktail parties.  Hot (or mulled) apple cider, is made by heating apple cider and a mix of spices.  Here's a 'stand alone' recipe that I have created over the years but it is also versatile enough to be taken in many directions:

• 1 gallon of unpasteurized cider. Unpasteurized cider has not been heat treated to kill bacteria.  I prefer the unaltered taste of the apple's juice rather than the heated version. You can find unpasteurized cider at orchards, roadside stands and some organic markets. You may use pasteurized if you prefer.
• Half can of orange juice concentrate
• 1 pint of cranberry juice
• 4 ounces dark or light brown sugar
• Cider spice mix.  There are many available commercially.  If you are buying a mix, I recommend finding one with star anise, cloves, cinnamon, lemon, nutmeg, allspice and mace.  Approximately 1 tablespoon of commercially prepared cider mix will suffice if you mull the ingredients 3-4 hours.

I prefer to make my own cider spice mix and use it all season.  To make your own for this recipe, use the following: 

• • ½ tbsp star anise
  • 1 tsp cloves
  • 5 sticks of cinnamon
  • ½ lemon sliced, no seeds, with peel left on
  • 1 tsp nutmeg
  • 1 tbsp allspice
  • ½ tsp mace

Because this mix is so flavorful and representative of the season, it has many holiday applications.  It can be used as a seasoning for ham.  It puts a zing in your coffee and adds a new twist to your sweet potatoes or pies.  Remember, with these spices, less is more. 

• Combine all ingredients in a slow cooker or in a large pot on the stove to begin the mulling process. Be sure to cover the pot.  When you mull a liquid, you heat it to blossom and marry flavors, so set the temperature on low for at least 3 hours, although it can be heated over night.  If after mulling, your cider is too strong don't be afraid to add water or apple juice.
• Taste your cider.  If it is too potent, you'll know next time to not be so heavy handed on the spice blend, or maybe you want to cut back on the orange juice.  If you find it too strong and want to 'doctor' your mix, start by adding water or regular sweetened apple juice.
• Pour into your favorite mugs and garnish with clementine slices or fresh cranberries for a festive touch. 

Hot apple cider is a fragrant morning wake-up at breakfast.  It's a treat for your holiday parties and pairs well with cookies or a hearty fall cobbler.  But don't leave it off your dinner menu.  Hot apple cider is an outstanding accompaniment to pork loin or ham, apples or apricots, green beans or brussel sprouts. 

The aroma of a steamy mug of cider is intoxicating by itself, but if you wanted a bit more for adult gatherings, it goes well with rum, brandy, red wine, port or one of your favorite liqueurs such as frangelica or Tuaca.  Cheers!