Easy Pear Cider

Course: Drinks

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 145kcal

Author: Jazzmine Woodard

Hot spiced pear cider mulled with cozy cinnamon, citrus, and maple

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Equipment

1 cutting board
1 knife
1 deep pot four quarts or larger
1 slotted spoon
1 pitcher or beverage serving vessel

Ingredients

1 orange
1 inch fresh ginger
1 vanilla bean
9 cups pear nectar or pear juice
12 ounces water
2 cinnamon sticks
2 clove buds
maple syrup to taste

Instructions

Use knife to peel the rind from the orange, slice ginger into coins, and split the vanilla bean open to expose the seeds.
Add orange rind, ginger, vanilla bean seeds, pear nectar, water, cinnamon sticks, clove buds to pot on stovetop over medium heat.
Bring liquid to a boil then reduce heat to low, cover, and simmer for about 20 minutes.
Stir the cider and remove orange rind, ginger, cinnamon sticks, and clove from pot.
Sweeten to taste with maple syrup and serve warm.

Notes

Preparation

Use a knife to easily scrape the vanilla bean paste out of pod and directly into the saucepan. It's ok if they stick together a bit but try to avoid one big clump by stirring the mixture well.

You can make this cider up to a week ahead of time and store in the fridge.

Alcoholic Variations

If homemade hard pear cider is more your speed, you can add a shot of liquor or liqueur to the mix. I recommend whiskey (even better if it's bourbon), vodka, Grand Marnier or amaretto.

Slow Cooker Instructions

If you have more time and want to mull your pear cider low and slow, use a slow cooker, aka crock pot instead. Follow the same steps above but cook in the crockpot on low heat setting for about two hours.

Storage

Store in an airtight container and refrigerate it. Keeps for up to three weeks this way.

Keeps in the freezer for up to one year in an airtight, freezer-safe container.

Nutrition