A seasonal staple in the cider regions of England during the Holidays and Wassailing. Americans generally mull "cider" using fresh apple juice. We suggest you try it as they make it in the Old Country and us a dry to semi-dry fermented cider.
While making the following quantity is not inexpensive it does go quite a long ways at a party and the recipe can easily be divided into half.
- 3½pts/2L dry or semi-dry cider
- 2 apples studded with cloves
- 4-6 cinnamon sticks
- 5-6 allspice berries
- zest of 1/2 to 1 orange (to taste, too much can over power your drink)
Apple Brandy, Calvados, or Apple Jack to taste/strength. We like to
make our mulled cider using apple spirits but rum and whiskey will also
- slices of apple for garnish
- Combine all ingredients in a large saucepan and simmer gently for 30 minutes - do not boil.
- Transfer to a heatproof bowl and ladle into glass mugs. Garnish with apple slices to serve.