A tasty, warming non-alcoholic alternative to mulled wine.
There are a number of variations you can make to this recipe
- To make alcoholic, use cider instead, and/or add a few shots of brandy
- Skip the hob and put the mix into a slow cooker, leaving it to warm for a few hours - people can then serve themselves, and the flavour will only get better over time
- For the truly dedicated, chop an apple the night before, coat it in ground cinnamon and leave it to marinate in the fridge overnight. Add to the pan
If you've a (clean) pair spare, you may want to put the cloves/orange peel into a tied off ankle tight - it saves trying to fish cloves out of your mug. Otherwise, you end up serving through a sieve
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 5 mins | 10 mins | 15 mins |
Ingredients
- 1l Apple Juice
- 1 orange/satsuma
- 2 cinnamon sticks
- 5 dried cloves
- 3 tsp sugar
- 1 apple (optional)
Method
- Put the apple juice into a saucepan
- Peel the oranges/satsumas, pulling the peel off in strips.
- Put the peel into the saucepan (eat/discard the actual orange)
- Put the cinnamon sticks and cloves into the saucepan
- Stir in the sugar
- If you're adding an apple, de-core and then cut it into 1cm chunks and add to the pan
- Put the hob onto medium heat and stir the apple juice well
- Bring up to temperature and simmer for at least 10 minutes to allow the flavours to infuse
- Serve warm, if you've added apple, put a chunk or two into each mug