Mulled cider recipe by Bert Blaize and Claire Strickett
Warming, Christmassy spices work so much better with sharp, mouth-smacking cider than with wine, and the result is less alcoholic, too – ideal for anyone pacing themselves over the long party season.
Serves about 20
lemons 2
clementines 3
cinnamon sticks 2
cloves 6
star anise 2
cardamom pods 2, lightly crushed with the flat of a large knife
vanilla pods 2, split lengthways
fresh ginger 50g, finely chopped
good, dry cider 4 litres
dark brown sugar 500g, or less, to taste
Peel the lemon in large strips, being careful to leave behind as much of the pith as possible. Peel the clementines, reserving the flesh. In a heavy-based frying pan over a very low heat, toast the lemon peel, clementine peel, cinnamon, cloves, star anise, cardamom, vanilla and ginger for about 10 minutes, constantly moving everything around in the pan so nothing can catch and burn. Once the aromas of the spices start to fill the air, tip into a bowl and set aside.
Pour the cider into a large saucepan with a lid. Cut up the clementine flesh and add to the cider with the juice from the zested lemons and the reserved spice mix. Warm over a low heat and gradually stir in the sugar, tasting as you go. You may decide you don’t need all of it, depending on how much of a sweet tooth you have.
Leave the mulled cider on the lowest possible heat for your guests to ladle directly into mugs, but make sure you and they keep the pan covered, or the alcohol will boil off and you’ll be left with nothing but hot spiced apple juice.
From Which Wine When: What to Drink With the Food You Love by Bert Blaize and Claire Strickett (Ebury, £15)
