Sturgeon Bay Spiced Cider

Mulled Cedar for a Northern Michigan Winter's Eve Mulled cider for a chilly evening.


  • 2 quarts local apple cider
  • 1/4 cup packed brown sugar
  • 1 one-inch piece of fresh ginger, peeled and sliced into V-inch disks
  • 1 orange (unpeeled)
  • 2 cinnamon sticks
  • 1 teaspoon whole cloves
  • 2 star anise pods
  • Black Star Farms Spirit of Apple Brandy (optional)


Toast the dry spices over medium low heat in a dry pan for about two minutes, let cool and place in a spice bag or cheese cloth pouch. Combine the cider, orange, ginger, brown sugar and spice bag in a 4-quart heavy-bottomed pot or crock pot, bring to a low simmer and simmer for one to two hours, making sure not to boil. Serve in mugs with 1 K ounces of apple brandy (if desired). Serves eight to 10.

Photo(s) by todd zawistowski