Apple Pomegranate Cider Recipe

Combine liquids and spices

In a medium saucepan, pour 6 cups apple cider, 1 cup pomegranate juice, and 1 cup water. Add 2 cinnamon sticks, 6 whole cloves, 6 allspice berries, and 1 star anise.

Heat and infuse

Set saucepan over medium heat and bring mixture just to a gentle simmer (do not boil). Once simmering, reduce heat to low and let the cider gently poach for 15 minutes so the spices infuse without becoming bitter.

Sweeten and brighten

After 15 minutes, stir in 2 tablespoons maple syrup and 1 tablespoon fresh lemon juice. Taste and adjust: add up to 1 additional tablespoon maple syrup if you prefer it sweeter, or another 1/2 tablespoon lemon juice if it needs more brightness.

Keep warm or chill

For warm servings: keep the pot on the lowest heat setting with a lid slightly ajar until ready to serve (another 10–20 minutes). For cold or iced cider: remove from heat and allow to cool to room temperature, then refrigerate until chilled (about 2 hours).

Strain

Before serving, strain the cider through a fine-mesh sieve into a clean pot or pitcher to remove cinnamon sticks, cloves, allspice, and star anise. Press gently on solids with the back of a spoon to extract flavors; discard solids.

Prepare glassware

If serving warm, ladle cider into heatproof mugs. If serving chilled/over ice, fill glasses with ice (optional) and pour chilled cider over.

Add garnishes

Divide 1 cup pomegranate arils and 1 cup thin apple slices among 6 servings. Add a few pomegranate arils and 2–3 apple slices per glass. Tuck 1–2 fresh mint leaves into each glass for aroma.

Optional adult version

If desired, add about 1 tablespoon (or 15 ml) bourbon or dark rum per serving (total 4 tablespoons listed for recipe — adjust proportionally). Stir gently to combine.

Final touch

Garnish with a small cinnamon stick in each warm mug or a star anise for visual appeal (optional). Serve immediately while warm or cold as preferred.