Spiced cider

Autumn

Spiced or mulled cider is just the thing to serve around a roaring fire. It warms you up from the inside, in more ways than one, and is so simple to make. I like to use a splash of fresh apple juice in my recipe and lots of bay, black pepper and coriander seed. If you have any left over (unlikely), it’s wonderful as a poaching liquid for pears, or for sweetening and freezing for a spiced cider granita.

Serves 8-12

Ingredients

2 litres (70fl oz) medium-dry traditional (hard) cider
500ml (17fl oz) apple juice
100g (3½oz) light brown soft sugar
thickly pared zest and juice of 2 oranges
8 bay leaves, torn
2 apples, peeled, cored and sliced into thin wedges

For the spice bag

2 teaspoons coriander seeds
1 teaspoon black peppercorns
8 cloves
2 cardamom pods, bashed
about an 8cm (3¼in) cinnamon stick, broken into pieces

Method

Pour the cider into a large pan. Add the apple juice, sugar, orange zest and juice, bay leaves and apple slices. Place all the spices into a square of muslin (cheesecloth) or clean cotton cloth, draw in the edges and tie the cloth up with string to form a sealed bag. Drop the bag into the cider. Set the pan over the fire and bring the liquid up to a very gentle simmer. Remove it from the direct heat and let it sit and infuse for 5–10 minutes. Serve hot, ladled into cups or glasses.

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