There are few rules about making mulled cider. It can be fruity, spicy, sweet or dry. We like ours with plenty of fresh orange flavour, easy on the spices and slightly on the sweet side. Best drunk on a chilly night around a fire.
Here are the basic ingredients. Add extras and experiment with quantities, but donâ€™t add too many cloves and orange skins, or youâ€™ll get a bitter taste.
2 litres Worleyâ€™s Cider (medium)
Juice of 3 satsumas (1 satsuma skin optional)
1 sliced apple
3 tbsp sugar
3 cinnamon sticks
1/2 tsp cloves
4 allspice berries
A good grating of nutmeg
Drizzle of honey
2 tbsp Apple & Cider Jelly (optional)
Put all the ingredients into a large pan and bring up to a simmer for around 20 minutes. Donâ€™t let it boil.
Adjust sweetness and add more juice if required. Strain as soon as possible and serve in mugs rather than glasses (itâ€™s hot!).
You won’t warm your hands on anything finer than mulled cider served in these lovely wood-fired vessels from Mark Melbourne www.markmelbourne.co.uk