Mulled Cider

Method

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1. Stud the orange all over with the cloves and cut it in half.

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2. Put the cider, apple juice, sugar, studded orange, cinnamon, star anise, allspice and ginger in a large pan.

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3. Warm over a low heat, stirring until the sugar dissolves, until it steams — about 70°C. It should never simmer.

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4. Hold it at that temperature for 20 minutes, then take off the heat, add the apple slices, cover and infuse 15 minutes.

   Mark done Start 20 min timer

5. Taste and add a little more sugar if your cider was very dry.

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6. Stir in the rum or Calvados if using, warm through for a minute, and ladle into heatproof glasses with a slice of apple in each.

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Chef’s Tips

• A dry cider, not a sweet one. Sweet cider plus sugar plus spice is undrinkable.
• Lift the clove orange out once the spice level is right. It keeps getting stronger.
• It works just as well with alcohol-free cider and needs no other change.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Sausage rolls
• Bonfire night
• A sharp Cheddar

Storage & Reheating

Refrigerated, strained, for 4 days. Reheat gently.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.