Mulled Cranberry Cider

Name: Mulled Cranberry Cider
Prep time: 5 min
Cook time: 60 min
Ingredients: 8 cups cranberry juice; 8 cups apple juice or apple cider; 12 oz fresh or frozen whole cranberries; 1 lemon (sliced); 3-4 stars star anise; 2-3 cinnamon sticks; 3-5 allspice berries; 1 tsp whole cloves; 3-4 cardamom pods; 1 tsp nutmeg

By Courtney ODell

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Nov 14, 2025

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There is one thing you can expect when you come to my house in winter – I almost always have a big pot of cider simmering on the stove – and this Mulled Cranberry Cider is one of my favorites!

This cider is bursting with tart, sweet cranberry flavor, and warming mulling spices that give a great holiday kick! This cider doesn’t just taste delicious – it makes your whole house smell amazing.

Close-up of a glass jar filled with Mulled Cranberry Cider, garnished with cranberries, a cinnamon stick, star anise, and a decorative straw.

A glass teapot filled with red cherries and star anise, beside a small decorative Christmas tree and a green glass lid on a white surface, evokes the cozy aroma of Mulled Cranberry Cider.

A black glass cup filled with Mulled Cranberry Cider, whole cranberries, a cinnamon stick, star anise, and a decorative glass stirrer.

A glass pitcher filled with red mulled cranberry cider, whole cranberries, a star anise, and a cinnamon stick floating on top.

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Mulled Cranberry Cider
Tips and Tricks for Perfect Mulled Cranberry Cider
Mulled Cranberry Cider Recipe

How to Make Mulled Cranberry Cider

Mulled cider is easy to make – but the process is important to do right so it’s not overly spiced.

Cranberry Mulled Cider Ingredients

To make this cider, we will need the following ingredients:

8 cups cranberry juice – provides a tart, vibrant base that balances the sweetness of the apple cider. Its deep red color gives the drink a beautiful festive hue, while its natural acidity brightens the overall flavor and keeps the cider from being overly sweet.
8 cups apple juice or apple cider – adds sweetness, body, and warmth. Apple cider brings a more robust, spiced depth compared to juice, while juice makes for a cleaner, lighter version. Together with cranberry juice, it forms a smooth, fruity foundation for the mulling spices.
12 oz fresh or frozen whole cranberries – intensify the cranberry flavor and add visual appeal. As they simmer, they burst slightly, releasing natural tartness and subtle bitterness that enhance the cider’s complexity. They also contribute a fresh, seasonal aroma.
1 lemon, sliced – adds brightness and a hint of citrus acidity that balances the sweetness of the apple and cranberry base. The peel’s essential oils lend a fragrant, zesty note that lifts the heavier spice flavors.
3–4 whole star anise – infuses the cider with a gentle licorice-like aroma and a touch of sweetness. Star anise adds depth and warmth without overpowering the fruit, making the drink more aromatic and layered.
2–3 cinnamon sticks – provide the signature warm, spicy sweetness that defines mulled cider. Cinnamon ties together the tart cranberry and sweet apple, giving the drink its cozy, comforting character.
3–5 allspice berries – add a mellow, rounded spice flavor reminiscent of cloves, cinnamon, and nutmeg combined. Allspice deepens the cider’s warmth and enhances its holiday feel without being overly intense.
1 teaspoon whole cloves – deliver concentrated warmth and a deep, spicy-sweet aroma. Cloves add a sharp edge that balances the sweetness and brings a classic mulled flavor to the drink.
3–4 cardamom pods – add a floral, citrusy spice note that brightens the mix. Cardamom gives the cider complexity and a subtle sophistication, preventing the spice blend from feeling too heavy.
1 teaspoon nutmeg – adds a nutty, earthy warmth that rounds out the other spices. Nutmeg enhances the sweetness of the apple and balances the tartness of the cranberry, creating a smooth, unified finish.

Steps to Make Cranberry Mulled Cider

Once you gather your ingredients, we will use the following process:

A small pile of assorted dried spices, perfect for the Best Mulled Cider Ever, features star anise, cloves, and peppercorns resting on a textured white cloth.

Make Spice Cheesecloth

Add spices to a cheesecloth square and tie with baker’s twine to add to the cider as it cooks so the seasonings can be easily removed after simmering.

A black pot filled with fresh cranberries, lemon slices, and a tied cheesecloth bundle soaking in liquid—perfect for making homemade Mulled Cranberry Cider.

Add Ingredients

Add ingredients to slow cooker, stirring well to mix. Add seasoning cheesecloth bag, fruit, and juices to a slow cooker or large pot.

Cook

Cook on high for slow cooker (medium-low on stovetop), and simmer for 45 minutes, up to four hours.

When serving, remove lemon slices and spices so the cider doesn’t get bitter or overseasoned.

Tips and Tricks for Perfect Mulled Cranberry Cider

Use whole spices instead of ground. Whole spices infuse flavor slowly and evenly, giving the cider depth without clouding it. Ground spices can make the drink gritty and muddy in texture.

Tie your spices in cheesecloth. Wrapping the cinnamon, cloves, cardamom, and other seasonings in cheesecloth keeps the cider smooth and easy to strain, while still allowing the flavors to fully infuse.

Simmer gently—don’t boil. Boiling can make the cider taste sharp or bitter and cause it to lose some of its natural sweetness. Keep it at a low simmer to gently draw out the spice flavors and preserve the fruit’s brightness.

Taste as it simmers. The longer the spices steep, the stronger the flavor becomes. Start tasting after 30 minutes and remove the spice bundle once the cider reaches your preferred strength.

Use a mix of cranberry juice and apple cider. The cranberry brings tartness and color, while the cider adds sweetness and warmth. Adjust the ratio to your taste—more cranberry for tangy, more cider for cozy sweetness.

Fresh cranberries add freshness and color. Simmering them until they just start to pop gives the cider a burst of flavor and a beautiful ruby-red color without turning it overly tart.

Add citrus for brightness. Lemon slices keep the cider balanced and lively. For a sweeter twist, try adding a few orange slices instead or along with the lemon.

Don’t skimp on cinnamon and star anise. These are the key spices that define the warm, comforting aroma of mulled cider. They provide structure and recognizable holiday flavor.

Sweeten if needed. Depending on your juice or cider, you may want to stir in a tablespoon or two of honey, maple syrup, or brown sugar to balance the tart cranberry.

Serve warm, not boiling hot. Warm cider releases its aroma and tastes richer when served at a drinkable temperature. Keeping it hot for too long can concentrate it and dull the brightness.

Make it ahead for gatherings. Mulled cider tastes even better after the flavors sit and mingle. You can prepare it a day in advance, refrigerate it, and gently reheat before serving.

Serve with cinnamon sticks. For a festive touch, garnish each mug with a cinnamon stick, a few floating cranberries, or a slice of citrus. It looks beautiful and enhances the aroma.

A glass pot filled with mulled cranberry cider, cherries, and star anise sits next to a green glass lid and a small decorated Christmas tree ornament.

A glass teapot shaped like a Christmas tree with a star on top and a holiday-themed handle, perfect for serving mulled cranberry cider, set against a background with decorated miniature trees.

Cranberry Cider FAQs

Can I make mulled cranberry cider ahead of time?

Yes. You can make it up to a day in advance. Let it cool, remove the spice bundle, and refrigerate. Reheat gently over low heat before serving—avoid boiling to preserve the fresh fruit and spice flavors.

Can I use ground spices instead of whole?

It’s best to use whole spices because they infuse flavor without making the cider cloudy or gritty. If you only have ground spices, use them sparingly (about ¼ the amount of whole) and strain the cider through a fine mesh sieve or cheesecloth before serving.

What Apple base should I use – juice or cider?

Both work. Apple cider gives a deeper, more rustic flavor with natural sweetness and body, while apple juice creates a lighter, cleaner taste. If you like it less sweet, mix half cider and half juice.

How long should I simmer this cider?

Simmer for about 45–60 minutes for the best balance of flavor. The longer it simmers, the stronger and spicier it becomes. Taste as it cooks and remove the spice bundle when it reaches your preferred intensity.

Can I spike this cider for adults?

Yes. After removing the cider from heat, add a splash of bourbon, rum, whiskey, or brandy for a warm, spiced cocktail variation. Don’t add alcohol while it’s simmering, or it will evaporate and lose flavor.

How should I store leftovers?

Let the cider cool completely, remove any fruit or spices, and store it in a covered container in the refrigerator for up to 5 days. Reheat gently on the stove or in a slow cooker before serving again.

How can I make this cider sweeter or less tart?

For sweeter cider, add a tablespoon or two of honey, maple syrup, or brown sugar. For a tangier flavor, increase the amount of cranberry juice or add an extra handful of fresh cranberries.

What if I don’t have a cheesecloth?

You can use a fine mesh tea infuser, a metal spice ball, or even a clean coffee filter tied with kitchen string to hold the spices. It makes removal easy and keeps the cider smooth.