Few things say ‘Christmas’ so well as a mug of hot, mulled cider. Sally Abé’s recipe is perfect for taking the chill out of wintery afternoons.
Makes: 4 servings || Takes: 20 Minutes
1l scrumpy cider, medium-dry
60g of Demerara sugar
1 cinnamon stick, broken into pieces
1 star anise
fresh ginger, 3cm piece
1 clementine, zest and juice
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.
Turn the heat down and add the rest of the cider and the clementine juice. Bring to a very gentle simmer.
After 10 minutes pass the cider through a fine sieve and divide between warmed mugs or glasses.