Slow Cooker Rosemary-Cranberry Mulled Cider

If you’re a Pinterest user, surely you’ve seen all of the “Make your house smell like Christmas!” posts this year. I adore the whole simmering pot idea and have done it many times myself.

But today, let’s talk about killing two birds with one stone. Except we’re a peaceful bunch, so we’re not going to kill birds (yikes!), nor throw stones for that matter. Um, I guess what I’m trying to say is this: Why don’t we make our houses smell fabulous and get a scrumptious sipper out of the deal at the same time?

This Slow Cooker Rosemary-Cranberry Mulled Cider is sort of an amped-up version of my favorite Crock Pot Spiced Cider recipe. I include rosemary for a festive green touch, and the subtle herbal note it adds is fantastic. And then cranberries, because I’ve decided that cranberries in spiced apple cider are the bomb. They add this wonderful tart element that makes the cider much less cloying than most – and therefore infinitely more drinkable.

Drink it straight up, booze-free, or try adding a splash (or pour) of rum. We were out of rum when I was making these, but we found apple vodka to be a fine substitute.

House smells good? Check. Tummy warmed? Check. Well, aren’t we an efficient bunch?!

Prep: 10 mins

Cook: 4 hrs

Total: 4 hrs 10 mins

Slow Cooker Rosemary-Cranberry Mulled Cider

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This Crock Pot spiced apple cider recipe gets its rosy glow - and an irresistible pop of flavor - from fresh cranberries. Rosemary adds an unexpected (and festive) vibe.

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Ingredients

• 8 cups apple cider*
• 1/4 cup honey
• 1 orange
• 2 tablespoons whole cloves
• 1 cup cranberries
• 2 5- inch cinnamon sticks
• 3 5- inch rosemary sprigs
• Additional rosemary and fresh cranberries for garnish (if desired)

Instructions

• 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.