Mulled Cider

It is the last weekend in August. In Texas, that means it’s still plenty steamy. In spite of that, and slightly ahead of schedule, I put out some of my inside autumn decorations. It gives me hope, you see, that cooler temps are just around the corner.

Fall is such an interesting time, particularly up north. It’s almost as if you can hear the great trees beginning to wind down, getting ready to snooze for the coming months. I learned several years ago that what triggers deciduous trees to begin to close off the leaves, thus beginning their transformational palette to the spectacular colors of Fall is not temperature-driven. No! It’s the reduction in the hours of sunlight. If you want to read more, here is a link.

Where I grew up in Michigan, there were Cider Mills nearby. The Labor Day weekend is approaching, and with it my desire to go to a mill again. If you’ve never had freshly pressed cider, it’s worth the excursion. Of course, the apples have to be top notch. I never trust anyone who thinks “delicious” are good apples. Yuck. All external beauty and no pizzazz…I could make an uncharitable comment here, but I’ll leave it alone.

So, all this talk about cooler weather and crisp apples, brings me to a little gift for you.

Bobby Flay Mulled Cider

2 quarts apple cider

2 cinnamon sticks

2 whole allspice berries

2 whole cloves

1 orange, thinly sliced

Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot.

You can also put this in a little slow cooker and divvy it up as needed. Enjoy!