Sitting on a rocking chair, curled up with a warm blanket, a good book, and a steaming mug of cider makes for the most delightful autumn day. This cider recipe uses crabapples for a tart twist on the classic cider. It is simmered with warm mulling spices and sweetened only with a splash of maple syrup. This crabapple mulled cider is the perfect drink for the cold nights of fall, or something exciting to serve when company comes over. This uses up the apples in a fun way that I have never seen available in a grocery store. It can be stored in the freezer for whenever the desire for a cup of tart and cozy cider arises. If you have any crabapple trees, this recipe is a must for you!
Crabapples
Even just one crab apple tree produces so many of these cute, small size apples. This small fruit makes amazing jelly, apple butter, and applesauce. Everyone has their favorite crabapple recipe. However, there is only so much crabapple jelly one can consume before getting tired of it. I started thinking of other ways to use up these apples and I asked, why not try making crab apple cider. The apples do not have enough juice to yield much without an apple press, and even then, it is still not much. Simmering the apples with water releases more of the flavor and creates a liquid that is the most incredible bright red color. I added my favorite mulling spices and a bit of syrup to sweeten it and balance the tartness. The first time I made it, I was shocked by what a fantastic cider it became. I think this is one of the best crabapple recipes I have ever had.
What is mulled cider?
Mulled cider is usually made with apple juice or pressed apple cider. The process of mulling something is heating a liquid (usually juice) with spices to infuse their flavor. These spices often include cinnamon, cloves, allspice, etc. Wine can also be mulled using the same method, just using a bottle of red wine in place of the juice.
Instead of using regular apple juice, this recipe uses the juice from crab apples which yields a drink that is sweet, perfectly spicy, with a nice sour flavor. A single crabapple tree can produce gallons of this delicious cider!
Let’s talk about pectin
First off, what is pectin? It is a type of soluble fiber that is naturally occurring in some fruits. It is often added when making jams and jellies with fruits that are not high enough in pectin for it to properly thicken up. Blueberry jam, raspberry jam, and crabapple jelly are examples of spreads made with fruits that do not need pectin added.
Crabapples are naturally very high in pectin. This is great if we were making jelly or gummies. However, we want it to stay in juice form for our cider. Pectin is activated when sugar is added and the liquid is brought to a boil. I found this out the hard way when we made a batch and my husband put his leftover mug in the fridge. He took it out the next day to drink it and walked up to me. “Sam, why can my cider do this?” as he flips his cup completely upside down and the, now solidified cider, did not spill at all.
This is easy to avoid by adding the maple syrup at the end once it has been taken off the heat.
Making Jello or jelly
Now, this high amount of pectin can be a good thing, if you did want to make crabapple mulled cider Jello (which is delicious by the way). It is super simple. Add the maple syrup with the spices, bring to a boil, and simmer for at least 15 minutes. Once the spices are removed simmer for a few more minutes and pour into a greased pan. It should set up in the fridge fairly quickly. If for whatever reason it does not, add a few tablespoons of sugar and bring to a boil again.
Enjoy this treat on its own or spread it on a biscuit, muffin, bagel, English muffin, or slice of toast as a spiced crabapple jelly!
Tools
Large pot – Because this is a large batch I use a 2 gallon stock pot.
Spoon
Ladle
Strainer
Cheese cloth
Large bowl – It should be metal or glass because the juice will be very warm or still hot and will cause chemicals to leach into it if a plastic bowl is used. A large pot would also work
Measuring cup
Jar – I used half gallon or quart jars for easy storing in the fridge.
Ingredients
Crab apples – Making crabapple mulled cider uses a LOT of crab apples. They contain vitamin C and lots of disease-fighting antioxidants. How cool that a mug of delicious cider and also be good for you!
Water – Simmering the apples in water is so the flavor can fully extract from the apples since there is not as much juice in crabapples as regular apples. Since we are not using a fruit press, this is the best way to get the most flavor from them.
Spices
These spices should all be whole. Ground spices will not yield the same flavor and can make the level of spice overpowering.
Allspice – Its name is very accurate. This spice has notes like clove, cinnamon, and a slight hint of pepper.
Peppercorns – I know it seems strange, but I add black peppercorns into our homemade chai tea, and they add such a nice savory note. They do the same to this cider, but don’t worry, the drink does not taste like black pepper at all.
Cloves – Cloves are a very popular spice because of the warm and spicy flavor they impart to both sweet and savory dishes.
Cardamon – One of the signature spices in chai tea, it is a very potent spice that is a bit savory.
Cinnamon sticks – A warm and sweet flavor that completes this drink and brings it over the top.
Orange peel – Mulled apple cider is commonly simmered with orange peel or orange slices. This adds a light citrus note and a bit of sweetness.
Maple syrup – I prefer to use this instead of processed sugar because I feel better about giving a big cup of it to my kids. It also adds a sweet, and complex caramel flavor into the drink.
Additional ingredients and substitutions
Spices – If there is a spice you want to leave out, feel free to! If you follow the recipe and feel like it needs more of a certain spice, add it and simmer a bit longer. This is the recipe and the ratios we like, but it is very easy to adjust.
Vanilla – A little can go a long way. But adding a small piece of a vanilla bean or a dash of homemade vanilla extract is delicious. Start with a 1/2 tsp and go from there.
Sugar – Maple syrup can easily be replaced with sugar or brown sugar. Just be careful because too much sugar will more quickly activate the pectin in the crabapples.
Let’s make crabapple mulled cider!
Crabapple juice
Wash all the crabapples and remove stems and leaves. Cut off any rotting parts or discard those crabapples entirely.
An optional step is cutting off the very bottom the crabapple or cutting them in half. I do not usually do this, but it is common when making crab apple jelly.
Place all the crabapples into a large stock pot and add in the cold water. There should be enough water to cover the apples.
Bring to a boil over medium-high heat.
Once it comes to a boil, turn the heat to low and simmer for 10 minutes, stirring occasionally.
Using a potato masher, mash the apples until no whole apples remain. Do this gently so the hot juice is not splashed out of the pot. An immersion blender can also be used.
Simmer for an additional 5-10 minutes.
Remove from the heat and cool for at least an hour. The pot can also be placed into ice water to speed up the cooling process and get it closer to room temperature.
Straining
Line a strainer with a damp cheese cloth and place it over a big pot or bowl.
Ladle a scoop of juice and pulp into the strainer. Allow the juice to drain, then pull the edges of the cloth together. Twist them together so it creates a little ‘bag’ and squeeze it to get the rest of the juice out.
Discard the pulp after the juice has been removed. Instead of just throwing it away, add it to compost, feed it to chickens, or turn into apple cider vinegar.
This should yield about 13 cups of crab apple juice.
Mulling
Transfer the juice into a clean pot over medium heat.
Place the allspice, peppercorns, cloves, cardamon pods, cinnamon sticks, and orange peels (if using), into a small square of cheese cloth and tie it tightly. Place it into the juice.
Bring to a boil then turn the heat to low and simmer for 15 minutes to infuse with the spices. Taste and simmer longer if desired.
Remove the bag of spices and take off the heat. Stir in the maple syrup.
If the cider is too strong, add in a few cups of filtered water. Adding too much water can dilute the flavor, so taste as you go.
Do not bring the cider to a boil once the maple syrup is added because it will activate the pectin.
Enjoy!
Storing
Store any leftover crabapple cider in a glass jar in the fridge for up to 5 days.
Reheating
Heat the cider in a pot over low heat until just warmed through. Do not boil it.
Freezing
Make the juice as directed above, strain and simmer with the mulling spices. But do not add the maple syrup.
Place the mulled cider into a freezer safe container. I like souper cubes, or a glass jar (just leave an inch of space from the top and leave the lids cracked until fully frozen).
Once ready for cider, thaw the frozen juice in a pot and heat. Add maple syrup to taste and enjoy!
Tips for success
Simmer – The small crabapples contain lots of bold apple notes and need time to release all the flavor. Gently simmering will soften the apples and release all the juice in the crabapples.
Straining – When straining the pulp from the apples, do just one or two ladles at a time. It will be easier to extract all the juice from the pulp. Really squeeze the daylights out of the pulp too. It holds a surprisingly large amount of juice.
Maple – Taste as you go. I prefer the cider to be more on the tart side. However, if you prefer a sweeter drink then add more maple syrup until it reaches the desired sweetness.
Thank you!
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe or what you think could be improved. So, thank you for leaving a comment! Don’t forget to share with friends and family so they too can enjoy making crabapple mulled cider. Thank you!
Crabapple Mulled Cider
This crab apple cider is tart, spicy, and cozy and is a great way to use up crab apples. Sweetened with a bit of maple syrup and simmered with whole spices this really is the perfect cozy drink for a crisp fall day.
Ingredients
- 6 1/2 lbs. Crabapples
- 8 cups Filtered water
- 6 Allspice (whole)
- 3 Peppercorn (whole)
- 8 Cloves (whole)
- 6 Cardamon pods (whole)
- 2 Cinnamon sticks
- Orange peel from 1/2 an orange (Optional)
- 1/3 cup Maple syrup*
Instructions
- Wash all the crab apples and remove any leaves or stems. If desired cut the very bottom of the crab apple off. This is an optional step and just depends on preference.
- Place all the crab apples into a large stock pot and add in the 8 cups of water. This should just cover the apples.
- Bring to a boil over medium high heat.
- Once it boils turn the heat to low and simmer for 10 minutes.
- Mash the apples with a potato masher until no whole apples remain.
- Allow to simmer for another 5-10 minutes.
- Remove from the heat and cool for at least an hour.
- Line a strainer with a damp cheese cloth and ladle the apple mash into the strainer.
- Allow the juice to drain through and squeeze the cheesecloth the drain the excess juice. Discard all pulp after the juice has been removed.
- This should yield about 13 cups crab apple juice.
- Place this juice into a clean pot over medium heat.
- Place all the, peppercorns, cloves, cardamon pods, cinnamon sticks, and orange peels (if using) into a small piece of cheese cloth and tie it tightly. Place into the juice.
- Bring to a boil and then turn the heat to low and simmer for 15 minutes to infuse the cider with spices.
- Remove the spices and add in the maple syrup. 1-2 cups of water can also be added if the cider is too tart.
- Do not boil the cider after adding the maple syrup. Crabapples are very high in pectin. The sugars fromt he syrup can cause the pectin to activate and the cider wills tart to jell as it cools. If you do thi, no worries, it can still be reheated and drank as apple cider, but a little more water may be needed so it is not too thick.
- Store any left over cider in a glass jar in teh fridge for up to a week.
- Enjoy!
Notes
* If you want to use sugar or brown sugar in place of the maple syrup that works as well. Remove from the heat and stir it until the sugar is full dissolved before stirring.
Dilute with water to acheive the desired flavor.
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