RECIPE: Fireside Mulled Cider
Makes about 2 quarts

There are dozens of mulling spice blends on the market, but many taste dusty and muddy. We wanted the perfect blend of spices and a method for infusing the cider that wouldn't take hours. The key is choosing the right spices—we like cinnamon, coriander, black peppercorns, and cloves. Be sure to use whole spices and toast them briefly in a skillet to intensify their flavors. Use a meat mallet or heavy saucepan to break the cinnamon stick into several pieces.

• 1 cinnamon stick, broken into pieces
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon whole cloves
• 2 quarts apple cider
• 4 strips orange zest (each about 2 inches long)
• 1-3 tablespoons light brown sugar or dark brown sugar (to taste)

1.    Toast spices in large saucepan over medium heat, shaking pan occasionally, until fragrant, 1 to 3 minutes. Add cider, orange zest, and sugar and bring to boil. Reduce heat to low and simmer for 30 minutes, using wide, shallow spoon to skim away foam that rises to surface. Pour cider through fine-mesh strainer lined with coffee filter and discard spices and orange zest. Serve. (Mulled cider can be refrigerated in airtight container for up to 1 week. Reheat before serving.)