Hands-on time 5 minutes. Cooking time: 10 minutes, plus 5 minutes infusing.
Serves 4-6
Ingredients
- 1litre good dry cider, scrumpy is best for this (for non-alcoholic version use a good quality apple juice.
- 3 tbsp light brown sugar
- 1 bag Steep mulling spices
- 1 vanilla pod, halved lengthways (optional)
- Juice 1 orange, plus 1 sliced.
Mulled Cider Method
In a large pan stir all the ingredients together apart from the orange slices, cover the pan with a lid and bring slowly up to a simmer, this will take about 10 minutes.
Once the cider is bubbling, turn off the heat, add the orange slices and leave the lid on to infuse for 5 minutes. Pour into heatproof glasses or mugs.
Added booziness
If you'd like to add even more warmth to your mulled cider, additional alcohols, such as sloe gin, calvados or brandy, can be added sparingly.
Storage
Mulled cider can be kept in a sealed jar in the fridge for up to 3 days. Gently reheat in a pan.