Hot mulled cider (Shutterstock image)

Here’s a lovely way to welcome guests to a winter gathering, be it Thanksgiving dinner, a cookie exchange party, the first night of Hanukkah, Christmas Eve, a Kwanzaa celebration, a New Year’s open house … (you get the picture). The simmering apple cider will fill your home with a sweet and spicy aroma.

And if you’re in the mood to branch out, check the variations at the bottom of the recipe. The recipe is from a new book, “1,001 Best Slow-Cooker Recipes” (Agate Surrey, $19.95).

HOT MULLED CIDER
Yield: 16 servings (about 1/2 cup each)

2 quarts apple cider
1/2 cup packed light brown sugar
11/2 teaspoons whole cloves
1 teaspoon whole allspice
2 whole cinnamon sticks
1 medium orange, sliced

Combine all ingredients in slow cooker, tying spices in a cheesecloth bag; cover and cook on high 2 to 3 hours (if mixture begins to boil, turn heat to low). Remove spice bag; turn heat to low to keep warm for serving.

Per serving: 93 calories; 0.2g fat; 7mg sodium;0.2g protein; 25g carbs.

VARIATIONS
Ginger-Spiced Cider: Omit brown sugar, spices and orange slices; add eight 1/4-inch slices fresh ginger. Before serving, remove ginger with a slotted spoon.
Herb-Scented Cider: Omit brown sugar, spices and orange slices; add two 4-inch sprigs fresh rosemary or lavender or 1 tablespoon dried rosemary or lavender leaves tied in a cheesecloth bag.
Apricot-Apple Cider: Substitute 5 cups apricot nectar for 5 cups of the cider. At the end of cooking time, if desired, stir in 1/4 to 1/2 cup apricot brandy.
Cranberry Cider: Omit brown sugar and substitute 3 cups cranberry juice for 3 cups of the cider. Sweeten to taste with brown sugar or maple syrup.
Hot Spiced Wine: Substitute 8 cups sweet red wine or sweet sherry for the apple cider.