Mulled cider

Sally Abé shares her recipe for a delicious hot mulled cider, perfect for warming the cockles this Christmas. Make sure you use good-quality scrumpy to make the best Christmas tipple possible.

First published in 2015
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Mulled wine is pretty much a staple drink at Christmas in our house, but this year I thought I would shake things up a bit and branch out into mulled cider, just to see what all the fuss was about. I’ve sampled various sickly sweet mulled ciders at pubs, Christmas fairs and the Christmas-fest that is Winter Wonderland over the years but they had all paled into insignificance next to mulled wine due to the cheap cider and high sugar content. So I mulled it over, tried a few combinations and this was my favourite. The most important thing is not to let it boil as this will burn off the alcohol, and we wouldn’t want lack of alcohol to spoil Christmas.

Ingredients

Metric

Imperial

Method

1
Add the sugar, cloves, cinnamon, ginger, star anise and clementine zest to a pan with 100ml of the cider. Bring to the boil and cook to a syrup
2
Turn the heat down and add the rest of the cider and the clementine juice. Bring to a very gentle simmer
3
After 10 minutes pass the cider through a fine sieve and divide between warmed mugs or glasses
First published in 2015
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After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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