Mulled Crab Apple Cider

5 from 7 votes

Bright red, tart and sweet homemade crab apple cider you can make without a cider press. Makes a great festive drink. The recipe is easily scaled.

Prep Time20

Cook Time15

Cooling time1

Total Time1 30

Course: Appetizer, Beverage, Drinks

Cuisine: American

Keyword: crabapple cider

Servings: servings

Calories: 126kcal

Wash the crab apples you’ll make juice from. Save an apple or two for each person to use as a garnish in the mug, if you like.
Put the apples in a pot and cover with water. Bring to a simmer and cook until the apples soften, about 15-20 minutes.
Mash the apples with a potato masher then simmer for another 5 minutes.
Pour the apple mash into a cheesecloth lined colander or strainer and allow to cool.
Squeeze the cheesecloth to extract as much juice as possible. From here the juice can be refrigerated or frozen until needed.

Combine all ingredients and bring to a simmer, then turn off the heat and allow to infuse for 20 minutes. Skim any scum that rises to the surface.
Halve the crab apples you saved for a garnish and add them. Note that crab apples with a mealy texture may break down if cooked too long.
Adjust the seasoning until it tastes good to you. If it's slightly astringent, add a little more water and maple syrup. Ladle into mugs and serve. You can also keep it warm in a slow cooker.
You can serve the cider warm or cold. You can adjust the consistency by adding more water and maple syrup to taste.

Notes

The water is added to taste here as a way to curb any astringency and stretch the juice. I list 1-2 cups as a place to start but 1-3 or even more can be possible depending on your preference and the crab apples you're using.
High acid or astringent crab apples may need more water. The less water you add, the more the pectin's silky texture will be noticeable when served cold.
The type of apple you use here as a garnish is important. Mealy crab apples that disintegrate when cooked will turn your cider cloudy.