A cool glass of cider is a wonderful Summer drink, but cider is great in Winter too.
We sell The Big Bear mulled cider at events, and it’s been going down brilliantly.
We make up our own spice sachets so thought we’d give you our recipe. We use plain muslin bought from a fabric shop for the sachets, but you could use any suitable clean material you have to hand. Cut out a small circle about 20 centimetres across, put the spices in the middle and firmly tie this with string. The fabric can then be washed and re-used.
The spices we use for 3 litres of cider are:
- Star Anise (Two)
- Cloves (Ten cloves)
- All spice (Dessert spoonful of berries)
- Ginger (One small piece either fresh or dried)
- Cinnamon sticks (One)
One orange studded with cloves. (Twenty cloves)
Soft brown sugar (One dessert spoonful per litre.)
Place Big Bear sweet cider into a saucepan and gently warm through. Then add the sugar, spice bag and orange and simmer for 10 minutes, stir thoroughly until sugar is dissolved.
Keep the cider warm and serve in a mug or glass with a handle.
Drink in front of a warm fire and don’t plan to go anywhere for the rest of the evening!