I don’t really like mulled wine. I mean, in theory it’s wonderful – warm, festive and alcoholic – but in reality it’s always a bit sharp, a bit too sweet, a bit like somebody scraped up the dust at the bottom of their spice cupboard and mixed it with the cheapest wine in ALDI.
Mulled cider, though, is a whole different story. You only have to consider the wide range of sweet flavoured ciders now available (strawberry and lime, pear, elderflower) and compare to the number of flavoured wines (mulled, that’s it), to know that it’s the better option.
It’s also much easier to make non alcoholic (cider is alcoholic in the UK; we call everything else apple juice, for my American readers) or more alcoholic as desired.
If I’ve still not convinced you, take a look at the little video I made last Christmas with The Melias, and give it a try. I promise, it tastes of winter cheer and wonderment in a mug.
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- 2 litres alcoholic Cider (or apple juice)
- 4 Clementines
- 1 lemon
- 6 cloves
- 3-4 star anise
- 1 cinnamon stick
- 1 tbsp whisky (optional)
- 2 spiced apple tea bags
- 4-5 tbsp brown sugar
- Slice the fruit and add all the ingredients to a pan, and place on a medium heat.
- Bring to a simmer and stir, giving the fruit a gentle mash with your spoon to release the juices.
- Allow to simmer for around 10 minutes, then check for taste.
- Add more sugar, and whisky, as desired.
- Heat again, then serve while still hot and steamy.
Let me know your thoughts, if you get chance to try it. Merry everything, my friends! x