Mulled Cranberry Cider

• 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. Directions
2. 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.
3. 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.
4. First published

cranberry juice, freshly squeezed orange juice, cinnamon, anise, berries, ginger, water, sugar, port, kumquat

Taken from www.epicurious.com/recipes/member/views/mulled-cranberry-cider-50019817 (may not work)