Mulled Cider
by Nigella. Featured in NIGELLA CHRISTMASIntroduction
This mulled cider is mellow and fruity and, despite the rum sploshed in as well, mild to the taste and all too drinkable. Just make sure you don’t swig while it’s still mouth-burningly hot.
This mulled cider is mellow and fruity and, despite the rum sploshed in as well, mild to the taste and all too drinkable. Just make sure you don’t swig while it’s still mouth-burningly hot.
Ingredients
Makes: 1.2 litres/6 servings
- 1 litre dry cider
- 60 millilitres dark rum
- 250 millilitres apple and ginger tea (made from a herbal teabag)
- 40 grams soft dark brown sugar
- 2 clementines (or satsumas)
- 4 whole cloves
- 2 cinnamon sticks
- 2 fresh bay leaves
- 2 cardamom pods (bruised)
- 4 cups dry hard cider
- ¼ cup dark rum
- 1 cup apple and ginger tea (made from a herbal teabag)
- ¼ cup soft dark brown sugar
- 2 clementines (or satsumas)
- 4 whole cloves
- 2 cinnamon sticks
- 2 fresh bay leaves
- 2 cardamom pods (bruised)
Method
- Pour the cider, rum and herbal tea into a wide saucepan, add the sugar and put over a low heat to mull.
- Halve the clementines or satsumas, stick a clove into each half, and add them to the pan.
- Break the cinnamon sticks in half, and tip into the pan. Add the bay leaves and bruised cardamom pods, and let everything infuse as the pan comes almost to the boil.
- Once the pan is near to boiling, turn down the heat, so that it just keeps warm, and ladle into heatproof glasses with handles to serve.
- To make this into a non-alcoholic warmer, replace the cider and rum with 1 litre/4 cups of apple juice and 60ml/quarter cup freshly squeezed lemon juice. You probably won’t need the sugar, but taste when warm to see if you want a little and then add as you like.
- Pour the cider, rum and herbal tea into a wide saucepan, add the sugar and put over a low heat to mull.
- Halve the clementines or satsumas, stick a clove into each half, and add them to the pan.
- Break the cinnamon sticks in half, and tip into the pan. Add the bay leaves and bruised cardamom pods, and let everything infuse as the pan comes almost to the boil.
- Once the pan is near to boiling, turn down the heat, so that it just keeps warm, and ladle into heatproof glasses with handles to serve.
- To make this into a non-alcoholic warmer, replace the cider and rum with 1 litre/4 cups of apple juice and 60ml/quarter cup freshly squeezed lemon juice. You probably won’t need the sugar, but taste when warm to see if you want a little and then add as you like.
Additional Information
MAKE AHEAD:
Make the cider, strain and cool. Remove the cloves at this point otherwise the flavour will become too overpowering as the drink sits. Cover and keep in a cool, dark place for up to 2 days until needed. When ready to serve, return the mulled cider to the saucepan and reheat gently without boiling.
MAKE AHEAD:
Make the cider, strain and cool. Remove the cloves at this point otherwise the flavour will become too overpowering as the drink sits. Cover and keep in a cool, dark place for up to 2 days until needed. When ready to serve, return the mulled cider to the saucepan and reheat gently without boiling.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 3 Others have said
-
Posted by Luke_N on 28th December 2020
-
Posted by nadee_ms on 26th December 2019
-
Posted by paultpeden on 26th November 2015
Show more commentsI've made this twice this Xmas and it's brilliant. Look no further for an easy, super tasty, winter warming mulled cider!
I love this. Much better than the usual mulled wine. Thank you Nigella!
Without even a close second this is the best Cider I've ever had. Every time I try a new one, I come back to this. And fear not, I used plain apple cider, not the alcoholic stuff, when making it for a mixed crowd and it translates beautifully. I can't possibly recommend it more strongly. One of the highlights of my year is when it gets cold enough to make the first batch of Mulled Cider. Such a blessing!