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Mulled Cranberry Cider

Greet guests arriving for a chilly-weather wedding with a warm cocktail, like this spiced cranberry drink fortified with port. A cinnamon stick is a flavorful stirrer.

  • Servings: 12
Mulled Cranberry Cider

Photography: Formula Z/S

Source: Martha Stewart Weddings, Winter 2003


  • 9 1/2 cups cranberry juice
  • 1 cup freshly squeezed orange juice
  • 6 cinnamon sticks, plus 12 more for garnish
  • 8 star anise
  • 6 whole allspice berries
  • 3 ounces fresh ginger, peeled and thinly sliced (about 18 slices)
  • 1/2 cup water
  • 4 tablespoons sugar
  • One 375-milliliter bottle port
  • 12 thinly sliced kumquat rounds, 6 to 8 kumquats for garnish optional


  1. In a medium saucepan, combine all ingredients except port and kumquats. Bring mixture to a simmer over medium heat. Remove from heat. Cover, and let steep until ready to serve, up to 1 day.

  2. Just before serving, add port to mixture in saucepan, and bring to a simmer; do not boil. Keep warm over low heat while serving. Strain and divide among glasses, and garnish each with a cinnamon stick and kumquat slice, if desired.

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