Mulled caramel apple cider

Mulled caramel apple cider

By
From
Salted Caramel Dreams
Serves
10 generously
Photographer
River Thompson

Whenever I make this recipe I think of Rosie Burdock, from the novel Cider with Rosie, seducing Laurie Lee under a hay wagon after drinking from a flagon of cider. The recipe works best in an enamelled cast iron casserole pot with a lid (it stays warmer for longer).

Ingredients

Quantity Ingredient
200g caster sugar
250ml good-quality apple juice
1 large cinnamon stick
1/2 nutmeg, freshly grated
1 vanilla pod, scraped seeds and pod
2 star anise
4 cloves
2 litres scrumpy cider
200ml Spiced caramel apple bourbon
or calvados, (optional)
Dry caramel

Method

  1. In a large heavy-based pan, make a medium-dark dry caramel with the sugar. Deglaze the caramel with the apple juice, watching out for splutters. Stir until the caramel is dissolved, then add the spices.
  2. Bring the mix to a gentle simmer for 8–10 minutes until you have a thick syrup. Turn off the heat and add 500 ml of the cider, then add the remaining cider and bring up to a gentle simmer for a few minutes, stirring to dissolve the syrup. Do not boil! Remove from the heat, cover the pot and leave to infuse for a few hours. To serve, gently warm the liqid without boiling and serve in punch cups.
  3. Once you are ready to serve, warm up the cider and add the bourbon or Calvados, if using. Ladle into heatproof glasses and serve warm.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again