The Beet Street Blog

‘Hot Mulled Cider’ by Beth MacKenzie

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A few weeks ago the folks here asked me to write a guest post on what “harvest” means to me. “Harvest” and the Fall season have taken on very different meanings for me each time I’ve moved to a different place.

I went to college in New England, where people looked forward to the leaves turning colors almost as much as the forthcoming holiday season. On the evening news, the weather report would include information about peak “leaf-peeping” times for towns all along the Eastern Seaboard. I spent weekends taking walks through the changing foliage, picking apples in orchards and drinking hot mulled cider during the cold evenings.

After college, I lived in DC, where fall is also anticipated, but mostly as a relief from the oppressively hot summer. After a few months of darting from air-conditioned building to air-conditioned building and trying to keep my clothes from sticking to me, I finally started to enjoy being outside, when the cooler weather of September rolled around. I also managed to make a couple of wine tasting trips to the local vineyards.

I’ve only been living in Colorado for a year or so, so I’m still learning about fall here. However, one thing I’ve noticed is that the weather seems much less predictable then on the East Coast. Sometimes I think the daily temperature is determined via a roulette wheel.

There is one thing that I always think of when I think of “Harvest”, however, regardless of where I am, and that is apples, or more specifically, apple cider. When I was growing up, we knew it was fall when my mom would pick up apple cider from local farms. The robust flavor of apple cider just says ‘fall’. Even better than apple cider is hot mulled cider. Hot mulled cider is the drink my mom would make for the holidays and other special occasions. Not only did this drink satisfy a crowd, the aroma would infuse the entire house with its luscious scent. This is a recipe I know we will be repeating as the weather gets colder!

Hot Mulled Cider

First, you will need a crock pot. Fill it with apple cider – preferably unpasturized. Then, and this is important, add 1 to 2 cinnamon sticks and an orange cut into wide slices and studded with cloves(add the cloves before you cut the orange, it’s much easier that way). Turn the crock pot on high at first, and then reduce to Low to keep warm as guests help themselves. It’s not a scientific recipe, but it is definitely satisfying! Happy Harvest!

Beth MacKenzie is MackAttack on her healthy living food blog http://www.fatbustermack.com. She and her husband of (almost!) one year have recently moved to Colorado and are exploring the state through the restaurants and local grocery stores.

Beet Street’s Homegrown Blog

Inspired by the Harvest Season, and our Homegrown Fort Collins program, we have been featuring the Homegrown Blog over the last couple of weeks.  Look for daily stories, comments and recipies about community harvest, and cooking with local food.  We are opening this special edition of the Beet Street Blog to our community, and will feature a different guest blogger everyday.  Let’s celebrate the bounty of Northern Colorado!

One Response to '‘Hot Mulled Cider’ by Beth MacKenzie'

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  1. Thanks Beth, I was just wondering how I could make this!
    It sounds delicious.

    Nate

    22 Oct 09 at 9:55 am

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