Recipes>Apple Recipes
Nigella Lawson’s Mulled Cider
by Nigella Lawson from Nigella Christmas: Food, Family, Friends, Festivities
Makes 1.2 litres, enough for about 6 servings
A gently-spiced mulled cider to warm the cockles after a brisk autumnal walk.
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Nigella Christmas
Nigella Lawson
Nigella Christmas: Food, Family, Friends, Festivities
Fuss-free festive entertaining ideas
No-nonsense recipes for all the classics
Nigella’s favourite festive treats
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Introduction
Much as I adore the vin chaud on p.261 of Nigella Christmas , I think there is room to expand the repertoire of warm punches to get a Christmas party started, or to warm body and soul after a brisk walk or a bout of carol singing (not that I could ever inflict my voice on anyone). This mulled cider is mellow and fruity and, despite the rum sploshed in as well, mild to the taste and all too drinkable. Just make sure you don’t swig while it’s still mouth-burningly hot.
Tags
Ingredients
| 1 litre | dry cider |
|---|---|
| 60ml | dark rum |
| 250ml | apple and ginger tea, made up from herbal teabag (I find Dr Stuart’s apple and ginger tea perfect here, but there are so many herbal teas to choose from now, so take your pick.) |
| 40g | soft dark brown sugar |
| 2 | clementines/satsumas |
| 4 | whole cloves |
| 2 sticks | cinnamon |
| 2 | fresh bay leaves |
| 2 | cardamom pods, bruised |
Method
Pour the cider, rum and herbal tea into a wide saucepan, add the sugar and put over a low heat to mull.
Halve the clementines or satsumas, stick a clove into each half, and add them to the pan. Break the cinnamon sticks in half, and tip into the pan. Add the bay leaves and bruised cardamom pods, and let everything infuse as the pan comes almost to the boil.
Once the pan is near to boiling, turn down the heat, so that it just keeps warm, and ladle into heatproof glasses with handles to serve.
To make this into a non-alcoholic warmer, replace the cider and rum with 1 litre of apple juice and 60ml freshly squeezed lemon juice. You probably won’t need the sugar, but taste when warm to see if you want a little and then add as you like.
Make ahead tip: Make the cider, strain and cool. Remove the cloves at this point otherwise the flavour will become too overpowering as the drinks sits. Cover and keep in a cool, dark place for up to 2 days until needed. When ready to serve, return the mulled cider to the saucepan and reheat gently without boiling.
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Ingredients
Method
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