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.