Orchard Mulled Cider

Mulled cider is less a recipe than a ritual. The trick is patience: never let it boil. Boiling flattens the fresh apple notes and turns the spices bitter.

Method

1. Pour the cider into a heavy pot — an enameled Dutch oven holds heat beautifully and keeps the bottom from scorching.
2. Add the clove-studded orange, cinnamon, star anise, allspice and ginger.
3. Warm over medium-low until steam rises and tiny bubbles form at the edge, then drop the heat to the lowest setting.
4. Let it steep for 30 minutes. Taste, then add maple syrup a spoonful at a time if your cider is on the tart side.
5. Ladle through a fine strainer into mugs and finish each with a fresh cinnamon stick.

Make it ahead

Keep it on the "warm" setting of a slow cooker for up to four hours at a party. Pull the spices after the first hour so the clove doesn't take over.

Short on time? A couple of good mulling spice sachets get you 90% of the way there.