Best 10 Rosy Cranberry Cider Recipes

SLOW COOKER ROSEMARY-CRANBERRY MULLED CIDER

Steps:

• Pour apple cider into a 2.5-quart or larger Crock Pot or other slow cooker. Stir in honey. It may remain clumpy; that's okay. It will dissolve when the mixture heats up.
• With a toothpick, poke holes in the orange, about 1/2 inch to 1 inch apart. Carefully stick the cloves, pointy end down, into the holes. Add the orange to the cider along with the cranberries, cinnamon sticks, and rosemary. Push the rosemary down to help make sure it's submerged.
• Cook on low until hot and the cranberries have started to burst, 3-4 hours, taking care to not let the cider boil. Very carefully with a fork or masher, gently crush the remaining cranberries to pop them. They might splurt, so be careful! I like to do this to get as much flavor out of the cranberries as possible without overcooking the cider.
• Strain the mixture through a fine-mesh sieve into a large bowl. Add the strained cider back to the Crock Pot. I like to add the cinnamon sticks and orange back as well, just for a festive touch. Discard the remaining solids. Serve immediately or keep the Crock Pot on the warm setting to keep the cider hot. Garnish individual mugs of cider with additional fresh rosemary sprigs and fresh cranberries, if desired.

HOT SPICED CRANBERRY CIDER

Steps:

• In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

SLOW COOKER MULLED CRANBERRY CIDER

Steps:

• Add all ingredients (except rum, if using) to the Crock Pot, and cook on high for about an hour and a half, or low for about three hours. Switch the Crock Pot to the warm setting, and it's ready to serve when you're ready to drink! You can also warm this in the stovetop. Let simmer very gently, covered, for about 30 minutes.
• Ladle the cider into mugs (leaving the fruit in the Crock Pot). I like to throw another cinnamon stick in there for good measure. Those nice long cinnamon sticks that double as a stirrer would work even better.
• Oh right, the rum! Add a shot of rum to your glass before you ladle in the cider, if you are rum-inclined.

ROSY CRANBERRY CIDER

Steps:

• With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.

MULLED CRAN-CIDER

Steps:

• Combine the juice, cranberries, ginger, orange peel studded with cloves, cinnamon, and cider in a medium saucepan over low heat. Bring to a low simmer and steep the mixture for about 15 minutes. Discard the orange peel and cloves and pour into mugs to serve.

ROSY COCKTAIL

Steps:

• Pour the tequila, cranberry juice, and lime juice over ice and shake well. Pour, with a strainer over the shaker, into a chilled 7 ounce stemmed wine glass. Splash with Grand Marnier and place the lime slice on top.

ROSY SWIRL CRANBERRY BREAD

Steps:

• Combine milk and 1/4 cup butter in a small saucepan and heat until butter melts. Pour into a large bowl and stir in oats. Let stand about 10 minutes.
• Sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
• Add eggs, vanilla, sugar, salt and yeast mixture to oat mixture. Stir well.
• Stir in whole-wheat flour and 2 cups all-purpose flour, 1 cup at a time. Turn dough out onto a clean, floured surface; knead in remaining all-purpose flour, 1/4-cup at a time, until smooth and pliable. Knead about 6 minutes. Spray a large bowl with cooking spray and place dough in it. Cover and let rise 1 to 1 1/2 hours, until doubled in bulk.
• To prepare the filling, combine cranberries and sugar in a small saucepan. Cook, stirring constantly, until sugar melts and cranberries start to pop. Remove from heat and set aside.
• Coat two 9-by-5-by-3-inch loaf pans with cooking spray. When the dough has risen, punch it down; divide into two equal parts.
• Melt remaining 1/4 cup butter. Roll out one portion of dough into a 12-by-16-inch rectangle on a floured surface. Brush with 2 tablespoons melted butter. Sprinkle on 2 tablespoons cinnamon-sugar, stopping 3/4 inch from edges. Spread with half the cranberry filling, stopping 3/4 inch from edges.
• Roll dough up, starting on one of the short sides. Pinch seams together at both ends; tuck ends under slightly. Place loaf, seam side down, into prepared pan. Repeat for second loaf.
• Cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
• Preheat oven to 375°F Bake 35 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from oven, let stand in pans 5 minutes, then remove from pans and cool on racks 30 minutes.

HOT CRANBERRY CITRUS DRINK

Steps:

• In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5-7 minutes or until berries pop. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Strain through cheesecloth; discard pulp and cinnamon sticks. Serve warm.

SPICY CRANBERRY DRINK

Steps:

• In a large saucepan, bring 1-qt. of water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In a Dutch oven or large kettle, combine the sugar, red-hots, lemon juice, cranberry liquid and pulp, and remaining water., Place cloves and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth and tie with string to form a bag; add to pan. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine sieve or cheese-cloth. Serve with lemon slices and additional cinnamon sticks.

SLOW COOKER CRANBERRY-PEAR CIDER

Steps:

• Push cloves into the orange rind. Cut orange into quarters and place in a large slow cooker.
• Cut pears into quarters, leaving peels and cores. Place in the slow cooker, along with cranberries, cinnamon sticks, and whole nutmeg. Pour in water, cover, and cook on Low for 4 hours.
• Mash all ingredients with a whisk or potato masher. Continue to cook for 1 more hour.
• Strain all solids with a fine mesh sieve. Rinse out the slow cooker.
• Return the strained cider to the slow cooker. Pour in maple syrup and stir to combine. Add orange and pear slices, cranberries, and cinnamon sticks for garnish.