Best 12 Rosy Cranberry Cider Recipes

HOT CRANBERRY-APPLE CIDER

Steps:

• In 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.
• Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.
• Garnish with fresh orange slices. Serve hot.

HOT CRANBERRY CIDER

Steps:

• Combine all ingredients in a large kettle; bring to a boil. Boil for 5 minutes. Reduce heat; cover and simmer for 30 minutes. Remove cloves and cinnamon stick. Serve warm.

HOT SPICED CRANBERRY DRINK

Steps:

• In a 5-qt. slow cooker, combine water, sugar and juices; stir until sugar is dissolved. If desired, place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and Red Hots to slow cooker. Cover and cook on low for until heated through, 2-3 hours. Before serving, discard spice bag and stir punch.

SPICY CRANBERRY DRINK

Steps:

• In a large saucepan, bring 1-qt. of water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In a Dutch oven or large kettle, combine the sugar, red-hots, lemon juice, cranberry liquid and pulp, and remaining water., Place cloves and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth and tie with string to form a bag; add to pan. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine sieve or cheese-cloth. Serve with lemon slices and additional cinnamon sticks.

SLOW COOKER MULLED CRANBERRY CIDER

Steps:

• Add all ingredients (except rum, if using) to the Crock Pot, and cook on high for about an hour and a half, or low for about three hours. Switch the Crock Pot to the warm setting, and it's ready to serve when you're ready to drink! You can also warm this in the stovetop. Let simmer very gently, covered, for about 30 minutes.
• Ladle the cider into mugs (leaving the fruit in the Crock Pot). I like to throw another cinnamon stick in there for good measure. Those nice long cinnamon sticks that double as a stirrer would work even better.
• Oh right, the rum! Add a shot of rum to your glass before you ladle in the cider, if you are rum-inclined.

HOT SPICED CRANBERRY CIDER

Steps:

• In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

ROSY CRANBERRY CIDER

Steps:

• With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.

SLOW COOKER ROSEMARY-CRANBERRY MULLED CIDER

Steps:

• Pour apple cider into a 2.5-quart or larger Crock Pot or other slow cooker. Stir in honey. It may remain clumpy; that's okay. It will dissolve when the mixture heats up.
• With a toothpick, poke holes in the orange, about 1/2 inch to 1 inch apart. Carefully stick the cloves, pointy end down, into the holes. Add the orange to the cider along with the cranberries, cinnamon sticks, and rosemary. Push the rosemary down to help make sure it's submerged.
• Cook on low until hot and the cranberries have started to burst, 3-4 hours, taking care to not let the cider boil. Very carefully with a fork or masher, gently crush the remaining cranberries to pop them. They might splurt, so be careful! I like to do this to get as much flavor out of the cranberries as possible without overcooking the cider.
• Strain the mixture through a fine-mesh sieve into a large bowl. Add the strained cider back to the Crock Pot. I like to add the cinnamon sticks and orange back as well, just for a festive touch. Discard the remaining solids. Serve immediately or keep the Crock Pot on the warm setting to keep the cider hot. Garnish individual mugs of cider with additional fresh rosemary sprigs and fresh cranberries, if desired.

CRANBERRY WASSAIL

Steps:

• Tie whole spices in 2 layers of cheesecloth or place in tea ball.
• In large saucepan or Dutch oven, mix cranberry juice cocktail, brown sugar and nutmeg; add spices. Cook over medium heat, stirring occasionally, until sugar is dissolved. Reduce heat. Cover; simmer 10 minutes.
• Stir in wine; cook until thoroughly heated. Remove spices. Serve wassail warm; garnish each glass with orange slice and cinnamon stick.

HOT CRANBERRY CITRUS DRINK

Steps:

• In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5-7 minutes or until berries pop. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Strain through cheesecloth; discard pulp and cinnamon sticks. Serve warm.

ROSY CITRUS DRINK

Steps:

• In a large saucepan, combine the juices, sugar and allspice; bring to a boil. Serve in mugs. Garnish with apple slices and cinnamon sticks if desired.

CRANBERRY APPLE CIDER

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard cinnamon stick. If desired, remove fruit with a slotted spoon before serving.