Mulled apple juice / cider

In the USA, crushed cloudy apple juice is called “cider”. In most of the rest of the Commonwealth, cider is an alcoholic beverage made from apples. You can make this with either type of cider.

This is a non-recipe. My intent is to inspire you to experiment and go with what sounds good to you. As always, adjust to account for preferences and allergies.

Cider. 1 quart / 1 litre.

Sugar. 1/2 cup / 120ml. Yes, by volume!

Whole cinnamon. One chunk or one stick.

Star anise. One whole one.

Cloves. Start with 5 or 6.

Small oranges. Tangerines / clementines / satsumas. Give a little scrub and skewer with the cloves.

Black peppercorns. Start with twice as many as the cloves.

Nutmeg. 1/4 to 1/2 teaspoon ground.

Add everything to a suitably sized pan. Bring to an active simmer then turn down low. Let everything simmer for 30 minutes to an hour, then cut the heat. Let everything steep for an hour or more, then filter into a suitable container to store in the fridge. Serve hot or cold.

For an additional winter warmer, serve warmed and with a little of your favourite brown liquor added.

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