It’s that time of year again. The air is getting deliciously crisp and chilly, and my summer sundresses are slowly migrating to the back of the closet. Children are off to their cozy schoolrooms, and soon the trees that line my street will be turning bright, beautiful colors.  

 

I always get a bit wistful as this time of year approaches. As much as I love getting out that favorite brown autumn sweater or adding a loose scarf for another layer of warmth, it is difficult not to think about the chilly months that are sure to follow. 
 

I try to get outside and enjoy the crisp air as much as possible, and, of course, acclimate myself to the idea of something other than warm summer days. I think about all of the romantic and enchanting things that make fall such a magical time, like campfires and jack-o’-lanterns. Embracing the change in season and celebrating with delicious ciders, roasted nuts and squash soup is, I find, the only way to bring in these festive fall months.

My mother always made the yummiest hot mulled cider. It filled our house with the smell of cinnamon, cloves and ginger — a smell that still takes me back to my childhood. This past weekend, with the dwindling summer days and chilly nights all but upon us, Prentiss and I celebrated the change of seasons and made my mother’s mulled cranberry apple cider. 
 

Simple to make and fun to drink (add brandy according to personal taste), this autumn treat is a great way to keep your spirits high as the temperatures drop. I found that sharing this family tradition with my little one somehow makes bundling up in a chunky sweater and putting my summer sandals away that much easier.

Ingredients: 
7 cups apple cider
5 cups cranberry juice
2 oranges, zested and juiced
1 bay leaf
3 cinnamon sticks
4 whole cloves
1 lemon, sliced
1 tablespoon packed brown sugar
1 inch peeled ginger root, sliced
Pinch of salt
1 1/2 cups brandy (optional)
1/2 cup orange-flavored liqueur (optional)

Steps: 
1. Combine all of the ingredients except the brandy and the liqueur in a large saucepan. Bring to a boil and then lower the heat to a simmer for 20 minutes. 
2. Lower the heat enough so that it just keeps the cider warm. Add the brandy and the liqueur and strain into mugs. 

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