Drinks
Welsh Mulled Cider
The Quirky Foodster Team
Ingredients
- 1.5 litres (6 cups) Welsh dry cider
- 1 orange, sliced, plus extra zest
- 2 cinnamon sticks
- 4 whole cloves
- 2 tbsp honey or brown sugar
- 1 star anise (optional)
Method
- Combine the cider, orange slices, cinnamon sticks, cloves, honey or sugar and star anise (if using) in a large saucepan.
- Warm gently over low heat for 15-20 minutes, taking care not to let it boil, which can cause the alcohol to evaporate and the flavour to turn bitter.
- Taste and adjust sweetness as needed.
- Ladle into heatproof cups or mugs, including a slice of orange in each, and serve warm.
Introduction: Wales has a long tradition of cider-making, particularly along its border regions, and this warming mulled version, spiced with cinnamon and cloves, is a popular winter drink at markets, festive gatherings and cosy evenings at home.
Cultural Background: Wales has a long tradition of cider-making, particularly along its border regions, and this warming mulled version, spiced with cinnamon and cloves, is a popular winter drink at markets, festive gatherings and cosy evenings at home.
Tips: Keep the heat low throughout — mulled cider should be warmed gently, never boiled. Let the spices infuse for the full time for the best depth of flavour. Use a good-quality dry Welsh cider as the base for the most authentic result.
Variations: Add a splash of brandy for an extra warming kick. Use apple slices in addition to orange for a fuller fruity flavour. Adjust spice quantities to taste, as preferences vary. Vegetarian as written when made with honey; vegan when made with brown sugar in place of honey.
Storage: Best served fresh and warm; leftover mulled cider can be refrigerated for up to 2 days and gently reheated.
Reheating: Reheat gently on the stovetop over low heat, taking care not to let it boil.
Nutrition: Per serving (approx.): 140 kcal, 0 g protein, 18 g carbohydrates, 0 g fat, 0 g fibre.
FAQs:
Q: Can I make a non-alcoholic version?
A: Yes, substitute the cider with a good-quality apple juice, adjusting sweetness and spice as needed.
Q: Why shouldn't I boil the cider?
A: Boiling causes the alcohol to evaporate quickly and can give the drink an unpleasantly bitter, overcooked flavour — gentle warming preserves the best taste.
Q: What's the best cider to use?
A: A traditional Welsh dry cider gives the most authentic flavour, though any good-quality dry cider works well.
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