Mulled Cider

A West Country take on the traditional tipple.
  • 2L medium sweet cider
  • 3 tbsp Boozy mincemeat
  • 2 dessert apples
  • 1 orange, sliced

Serves: 2 litres

Heat up all the ingredients, including the boozy mincemeat, together in a large saucepan. Do not bring to the boil – just a gentle heat.

Leave for one hour for the flavours to infuse and then reheat to just below boiling and serve.

Lotte’s tips

If there is any Mulled cider leftover, strain and re-bottle it. Keep in the fridge for up to ten days for any unexpected guests. You can either just reheat it without the fruit for a quick drink, or add a few orange slices and another spoonful of the mincemeat.

Inactive prep time: 1 hour.

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