We have noted over the years that if you say to your guests “What would you like to drink?” They will either look a little lost and say “Well, what have you got?” which leads to you racking your brains for every possible option…or they will request the only thing that you haven’t got.
But, if you say “Would you like a glass of Mulled Cider?” or something similarly warming and festive, they will invariably say “Yes, that would be lovely.” This saves you from much listing, rummaging and apologising.
There are several mulled cider recipes doing the rounds this year. Maybe it’s because we have collectively realised that mulled wine, when not done well, can be quite sour and have a faint twang of cough medicine.
Cider however has inherent sweetness and a natural affinity with cinnamon and other spices that is difficult to deny. We made some to serve at our ‘Open House’ for my birthday on Christmas Eve. As luck would have it, early into the session our friends Katie and Adam gave me a lovely enamel teapot. This worked splendidly for keeping the cider warm by the fire, then topping up glasses throughout.
It went down so well that Ed had to make a second batch when we ran out mid-evening. You can easily do this by supplementing the dregs with a second bottle of cider, plus the ‘sweetness’ and you are pretty much there.
I refer to the cider as ‘hard’ because I am told that some Americans call normal apple juice ‘cider’ and that the hard denotes the alcoholic version. If you have some non-drinkers, and children, around this would work well using apple juice, but then adding an optional nip of brandy to each glass for those who need fortification.
We hope you all had a Merry Christmas and that you have an excellent New Year…maybe start it with a glass of mulled cider keeping warm by the fire.
Things{we)make Mulled Cider
1 x 3 litre bottle of (Hard) Cider
Aromatics:
Juice of 1 clementine and 1 orange
Zest of 1 orange – peeled with a vegetable peeler
2 star anise
1 split vanilla pod
4 cloves
A good grating of nutmeg
1 cinnamon stick
Sweetness:
8 dessert spoons of golden caster sugar
a squirt of honey
Fruity bits:
1 sliced orange
1 sliced apple – pips removed
Bonus booze:
Optional slugs of brandy
Heat the cider in a large pan until it just starts to boil
Add the aromatics and allow to simmer for 5 minutes.
Add the sugar and stir well until the sugar dissolves.
Test the sweetness and flavour and add a little honey until it tastes right.
Don’t make it too sweet or it will be cloying.
Add the pretty fruity bits for effect.
Turn off the heat and add a slug of brandy to replace alcohol lost to the boiling process.
Ladle into glasses that are strong enough to take a little heat.
Decant into a slow cooker or a dinky teapot to keep warm.
Jules
December 27, 2013
I adore the tea pot. Happy birthday!
thingswemake.co.uk
December 28, 2013
Thanks Jules 🙂
saucygander
December 27, 2013
This sounds lovely, even from summery Australia! Maybe we’ll make some for our new years eve shindig.
amsyybar
December 27, 2013
Reblogged this on INTERNATIONAL RELATIONS and commented:
THE THINGS YOU MUST TO KNOW
Jean
December 27, 2013
The cider looks lovely, as does your teapot and glasses, also the fire!
Thanks for the recipe !!
Haley
December 28, 2013
Impressive photos and great recipe! And yes we have apple cider, and then hard cider which is basically the same but with alcohol!
themoviegeekstrikesback
December 28, 2013
Thanks for sharing this–the cider looks really great. Ditto for your teapot and your glasses. Might whip this up in lieu of hot chocolate next time. 🙂
DellaCucinaPovera
December 28, 2013
Cider for all (even this kiddies : ) Looks delicious!
Amanda Nicole Miller
December 28, 2013
This looks so awesome… and I love, love that tea-pot you got. What an awesome gift at a perfect time. I’m new to several “kitchen things,” so I have a few questions. What is the best way to zest? I never have good luck with it. Also, what is star anise and vanilla pod?
thingswemake.co.uk
December 28, 2013
Hi Amanda, thanks for the comment. For this recipe I peel off the zest with a vegetable peeler so you don’t get little bits stuck in your teeth. Star anise is an eastern spice that is in the shape of a star and tastes a little aniseedy, you can see it in the first photo. I think in the US you call vanilla pods vanilla “beans” so it’s just one of those, or a dash of vanilla extract would do. Good luck with your new kitchen things!
tubekitchen
December 28, 2013
L’ha ribloggato su Video Ricette di Cucina e Arte Biancae ha commentato:
Cidro… yuhmmmmm!
incredibleyoung
December 30, 2013
Happy New Year!!:)
thefolia
December 30, 2013
In our little nest, we distinguish the drinks with spirit by calling it happy juice. We prefer mojitos and margaritas with fresh squeezed juices thus the term juice. Sounds like you had a deliriously happy birthday with your happy juice!
IshitaUnblogged
December 30, 2013
I agree with you – that’s what happens with us most of the time. The photograph of the mulled cider by the fireplace looks so inviting and gorgeous. Wishing you a very Happy New Year Claire and love to your family. What a wonderful date to celebrate your birthday – you must be feeling that the entire world is celebrating:)
randievette
January 13, 2014
Reblogged this on randievette's Blog and commented:
Ooooohhhhh….