Mulled cider and wine recipes...please share them.?

[Jonny B]

I got a couple great mulled cider and wine recipes, last year on the internet. Everyone loved the cider, but the wine did not go over as well.
When I did a search agin this year I basically got the same recipes. Does anyone have a special one that you'd share?

Also...does vodka work in mulled cider? I wanted to try it last year but, it was gone by the time I got to the cider.

[Cheryl L]

You might want to try this one:
750 ml bordeaux dry red wine
100 ml vodka
100 ml port wine
15 whole cloves
1 teaspoon whole cardamom seeds
3 sticks cinnamon
3 pieces fresh ginger
1 lemon rind, and a thick slice
2 small orange rind, and a thick slice
150 ml brown sugar

Not the one? See other Mulled Wine a La Kolibri Recipes
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Crush all the spices to release the aromas. Mix them with the vodka and port wine.
Wash the lemon and the oranges (I used blood oranges) very well, and peel them. Add peel to the mixture. Slice a thick slice of both fruits and put them in too.
Peel ginger and chop into bitesize pieces, add the pieces in the liqueur.
Smell the mixture but resist temptation and put it into an airtight container and to the frige overnigth, or 24 hours if possible.
Next day, drain the spices from the liqueur, and mix it with the sugar and the wine. Stir until sugar is dissolved.
Now's the good part - tasting. I've put quite a lot sugar in because I like my mulled wine sweet, but make yours according to your preference. If it's too sweet, add more wine, and if it's too tart, add more sugar.
Heat up only the amount you're going to drink, and you can keep the rest until it's needed. Microwave is really good for heating up mulled wine, but if you heat it up in a pan make sure it doesn't boil.
Serve with raisins and almond chips.

[James]

I think brandy or rum might work better in mulled cider.

Also for mulled wine and mulled cider together, here's something to try: Just use the spices and sweeteners you like. I don't use a tea ball or anything, I just throw everything in there and then when it's done I pour it through a new/clean coffee filter. Comes out sediment free and tasting great.