Number one with Brandy
INGREDIENTS
- 3 x 500 ml Savanna dry apple cider
- 2 shots of Brandy
- 30 g dark brown sugar
- 1 orange sliced
- 4 whole cloves
- I vanilla pod
- 2 cinnamon sticks, broken in half
- 1 tbsp allspice berries
METHOD
- Pour the cider, brandy and sugar into a large saucepan, and gently heat.
- Add the orange slices and spices, bring to a simmer, then turn down and keep on a low heat for 20 mins.
- Ladle into glass mugs to serve
Chefs Tip
It’s always nice to serve with slices of orange and cinnamon sticks it adds a festive feel and its great to stir your cider in between if you warm delicious sip.
Number Two with Fruit juice
INGREDIENTS
- 3 x 500 ml Savanna dry apple cider
- 6 cloves
- 3-4 star anise
- ¼ nutmeg, finely grated into the pan
- 1 cinnamon stick
- 1 vanilla pod, halved
- 1 orange, juice
- 1 pomegranate, juice and seeds
- 4–5 tablespoons brown sugar
METHOD
- Pour the cider into a large pan on a low heat and let it warm through for a few minutes. Add all the spices and juices and turn the heat up. Once boiling, turn down to a simmer and leave to tick away for 5–8 minutes.
- As everything infuses you’ll get delicious layers of flavour. Taste it and add sugar as you like.
Chef Tip
You don’t want your mulled cider to be sweet; you just want the sugar and fruit juice to join the spices in a harmonious taste. When you’re happy with the flavours, ladle into glasses or mugs and serve warm.
Remember
… Food Is Love …
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