William Powell Country

Mulled Cider with Roasted Apples

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Article written by 04 November 2014


Mulled Cider is the perfect winter warmer and guaranteed to be popular with everyone. Once you try this recipe you will want to have it all the time.


Makes 12-14 servings


  • 1 litre premium English cider (not a modern ‘white’ cider or draught cider)
  • 250ml cider brandy or calvados
  • 1.5 litres cloudy apple juice
  • A thinly pared strip of lemon rind
  • 2 sticks of cinnamon
  • 8 cloves

For the roasted apples

  • 10-12 small Cox’s apples
  • About 75g light muscovado sugar
  • 100ml premium English cider

Preheat the oven to 190C/375F/Gas 5. Wash and core the apples and score them around their middles. Put them in a baking dish and stuff the centre of each with the sugar. It’s easiest to do this with the handle of a wooden spoon. Splash over 100ml of cider and roast in the oven until soft and beginning to split (45-50 minutes). The apples will puff up when ready.

Meanwhile put the rest of the cider, cider brandy or calvados, and apple juice in a large pan, together with the lemon zest, cinnamon and cloves. Heat through gently then leave over a very low heat until the apples are cooked without allowing the mixture to boil. When the apples are ready, tip them and their juices into the mulled cider. Taste, adding a little extra sugar if you think it needs it. Serve straight from the pan into heat resistant glasses or cups.

If you want to spice it up add a few diced cubes of crystallized ginger.

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