Mulled cider and mulled apple juice
Ingredients
For the mulled cider
- 2 litres cider
- 3 cinnamon sticks
- Half a tsp ground allspice
- 10 cloves
- 2.5cm piece of fresh ginger cut into small, coin-sized slices
- Brown sugar to taste (one dessertspoon approx.)
- 1 apple and two clementines, sliced
For the mulled apple juice
- 1 litre of apple juice
- 250 ml water
- Brown sugar to taste (one dessertspoon approx.)
- Juice of 1 lemon
- 2 sticks of cinnamon
- Half a tsp of grated nutmeg
- Blade of mace
Method
Two recipes for the price of one – one with alcohol and one without. Lovely warming drinks for any cold winter’s evening.
For both recipes, put all the ingredients into a large saucepan, bring up to a simmer. Be sure to strain out any bits and serve hot.
For the mulled cider
- Bring to a simmer for about twenty minutes and then add in the fruits for a further ten.
- Then remove the fruit with a slotted spoon, strain the cider to get out any bits and add the fruit back in.
For the mulled apple juice
- Put all the ingredients into a large saucepan, bring up to a simmering point, and simmer for 10 minutes.
- Strain and serve.