Easy Homemade Pomegranate Cider

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This Pomegranate Cider is an instant fall favorite! A cozy, hot drink that’s loaded with spices, citrus, and delicious pomegranate. Add rum or whiskey to turn it into a cocktail!

Pomegranate Cider

Pomegranate Cider is a fun alternative to classic apple cider! Cider is something most people love and associate with fall and you can make cider out of almost any fruit, but fruits like cranberries and pomegranates help this fall beverage transition into wintertime. We won’t be pressing any pomegranate to make this delicious drink, instead, it’s easily made on the stove top or in a slow cooker.

During my years working at Yankee Candle in college, the Pomegranate Cider was a huge seller, though I never burned it, I did love the scent plug when they carried it. A few years ago, one of Yankee’s holiday specials was a cook book with recipes based on their most popular fragrances, Pomegranate Cider was one of them. I made some minor additions and whipped up a batch of this delightful cider last weekend.

This cider had just the right amount of spice, not too overpowering, but still enough to get you in the holiday spirit! Make it for a quiet night at home or double the batch for a party or Thanksgiving!

What You’ll Need for this Recipe:

Cinnamon Sticks – Cinnamon sticks are used for a number of different things from cooking to home fragrance to crafts and it’s very important that you use food-safe sticks.

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Star Anise – This spice can be hard to come by in stores and I usually purchase it on Amazon. I use it in most of my hot punches and ciders during the holidays.

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Whole Cloves – While you could use ground cloves in the recipes, I prefer whole. Either way, clove shouldn’t be left out because it adds a lot of flavor to the final product.

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Cheesecloth – You don’t have to use a cheesecloth in this recipe, but you can if you’re looking for a more filtered drink. Sometimes I use it because it makes it a lot easier to ladle out, but other times I don’t because I like the presentation the spices added. Cheesecloth is one of those things I always like to keep on hand because there are so many uses for it in the kitchen and it’s cheap.

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Crockpot or Large Saucepan – You can make this cider in a slow cooker or on the stovetop in a large saucepan. It really just depends on how much time you have and your personal preference.

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Ladle – It’s the easiest way to get liquid out of a pot, trust me.

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Pomegranate Cider

Rebecca Hubbell

This Pomegranate Cider is an instant fall favorite! A cozy, hot drink that’s loaded with spices, citrus, and delicious pomegranate. Add rum or whiskey to turn it into a cocktail!

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Video

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Drinks

Cuisine American

Servings 6 cups

Calories 170

Ingredients

  

1x2x3x

• 5 cinnamon sticks extra for garnish
• 2 star anise extra for garnish
• 1 tablespoon whole cloves
• 16 ounces 100% pomegranate juice
• 4 cups water
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1/2 cup fresh orange juice
• 1/2 cup pomegranate seeds
• 1 cheesecloth optional
• 1 cup rum or whiskey optional
• citrus slices for garnish

Instructions

 

• Place cinnamon sticks, star anise, and cloves in the center of an 8 x 8 piece of double folded cheesecloth and tie up with a piece of string.

Stove Top

• Bring sugar, water, pomegranate juice, lemon juice, orange juice, and spice bag to boil in a medium pot. Stir occasionally.
• Reduce heat and simmer uncovered for 10 minutes. Remove the spice bag from the pot and discard. Stir in pomegranate seeds. Best served hot with a cinnamon stick.

Slow Cooker

• Add sugar, water, pomegranate juice, lemon juice, orange juice, and spice bag to a slow cooker and cook on low for 2 to 4 hours. Add in pomegranate seeds and citrus slices just before serving.

Nutrition

Calories: 170kcalCarbohydrates: 43gSodium: 17mgPotassium: 258mgFiber: 2gSugar: 38gVitamin A: 50IUVitamin C: 15.7mgCalcium: 50mgIron: 0.6mg

Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!

Content and Photos updated August 2017, originally published November 2013.