Mulled Cider

Make the mulled cider featured on Escape to the Farm and in Home Cooked.

The mulling of cider is thought to have come from the tradition of wassailing, which has roots in paganism and the anglo-saxons. The wassailing, or blessing of the fruit trees, involves drinking and singing to the health of the trees to encourage them to provide a bountiful harvest in the autumn. This ancient custom still happens today – normally in January around Twelfth night, particularly in cider producing regions like our own.

Ingredients

• Juice of 6 clementines
• 1.5L (2 3/4 pints) cider 
• Cinnamon – 2 sticks
• Bay leaf
• Star anise
• 3 cloves
• 1 tsp allspice
• 2 tsp brown sugar (more if needed)
• Dash of orange liqueur or armagnac (if desired)

Method

1. Pour all the ingredients into a saucepan and mix.
2. Leave to simmer for around 20 mins, making sure the heat is not too high or else the alcohol will boil off!

Replace the cider with apple juice for a non-alcoholic version.

Find out more about our Cider Making course.

Get a copy of Home Cooked

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