Mulled Cider

Take a large pan with a lid and pour the cider in.

Grate the zest from 1 of the satsumas into the pan and then slice all 3 satsumas into slices, then cut the slices down the middle and add to the pan. Slice the apple into thin slices, removing the core where possible and add to the pan.

Now add the honey, whole cloves, allspice berries, nutmeg and cinnamon sticks.

Place the pan on a medium to low heat with the lid on, bringing to just under a simmer for 10-15 minutes so all the flavours mull together.

Add the brandy a few minutes before serving so the alcohol doesn’t evaporate, leaving it as potent as possible. If you have any cinnamon sticks left, garnish with one in each and a couple of slivers of satsuma and apple.


Other countries have their own versions of seasonal alcoholic spiced hot beverages; France with Vin Chaud and Germany with glühwein to name a couple. As many may have heard, and probably for good cause; the West Country loves a good cider.

Scrummy hot scrumpy

You can, off course, make this to whatever your preference may be; you can make it less or more boozey, add star anise, spike it with sloe gin, go wild with the garnish,

Exmoor, Devon
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