Time to cuddle up with a mug of pomegranate cider!
It’s spiced, fruity and warm — and if you top it with a dollop of whipped cream, it’s pure heaven.
I’ll confess: I’ve made recipes inspired by candles before. Back when I worked part-time at Yankee Candle, I fell for a pomegranate cider scent that was spiced, sweet without being cloying, and the perfect fall aroma. That fragrance stuck with me for years.
Anyway!
That pomegranate cider candle inspired this drink. Over the years I’ve made a few pomegranate and cider combinations — pomegranate cider mimosas and a sparkling pomegranate cider punch among them — but this time I wanted a hot version: cozy, spiced and comforting, like a warm apple cider but brightened with pomegranate.
The plan: simmer pomegranate juice with brown sugar and warming spices, finish with fresh orange, and serve piping hot. Add whipped cream and a cinnamon stick if you’re feeling indulgent — or a splash of bourbon or rum if you want a boozy option.
This cider simmers on the stove like mulled wine or apple cider, filling your home with an irresistible aroma. Simmer briefly, taste and adjust sweetness, then strain and ladle into mugs. Garnish with a cinnamon stick, a sprinkle of cinnamon or a generous spoonful of whipped cream and pomegranate arils.
Pomegranate Cider
Pomegranate Cider
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Ingredients
- 16 ounces pomegranate juice, use 100% juice, not a cocktail
- 2 cups water
- ½ cup brown sugar
- 3 cinnamon sticks
- 2 star anise
- 1 to 2 cardamom pods
- 1 orange, freshly juiced (about ½ cup)
- orange rind, from the orange above
- for serving: whipped cream, cinnamon sticks, pomegranate arils
Instructions
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In a saucepan, combine the pomegranate juice, water, brown sugar, cinnamon sticks, star anise, orange juice and orange rind. Bring to a boil, then reduce heat and simmer. Cover and simmer for 15 minutes to allow the flavors to meld.
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Uncover and taste. If the cider is too tart, whisk in more sugar (start with about ¼ cup) and simmer a few minutes longer until balanced.
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Strain out the cinnamon sticks, star anise and orange rind. Ladle into mugs and serve hot. Garnish with whipped cream, a cinnamon stick and pomegranate arils, or add a splash of bourbon or rum if desired.
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I can feel the warmth.