Spiced Mulled Cider – the perfect winter punch

Spiced Mulled Cider is the perfect punch for winter parties – light, warming and delicious. 

Mulled Cider – The Perfect Party Punch

Mulled cider is always my first choice of drink to serve at a winter party. I am always surprised at how few people make it. Not only is it delicious, but it makes a change from the endless headache-inducing mugs of mulled wine. Lighter on the alcohol and the tannins, I enjoy this elegant cup much more. 

Cider is also the frugal option, working out at less than half the price of wine, making it an attractive option if you have to cater for a crowd. Another very important hidden benefit is that if you have light coloured carpets, any spills will be far less apparent. 

It’s also easy to make a parallel mulled apple juice for drivers and children, so no one needs to feel left out. 

Wassail, Wassail!

Old apple tree, we’ll wassail thee
And hoping thou wilt bear.
The Lord does know where we shall be
To be merry another year.

Spiced mulled cider has deep roots in tradition. It harks back to the days of the Twelfth Night wassail, when people went out into the orchards to sing. The trees were toasted in mulled punch to encourage a good harvest. 

It’s a tradition that survives in pockets in the West Country to this day, and one that many have tried to revive in recent years. 

 

How to Make Spiced Mulled Cider

As you are going to mull the cider, you do not need the most expensive in the supermarket but avoid the cheapest too. I usually buy the large bottles of supermarket own-label traditional strong dry cider, (or a hard cider if you are in America).  You can splash out on branded but there is no real need.

I usually make my cider punch in my multicooker or slow cooker as this frees up a burner on the stove top to cook something else. However, you can just as easily make it on the stove top in a stock pot or other large pan.

Adding the star anise to the punch was an experiment and a revelation. It adds another level of flavour, without being too aniseedy.  Even if you are not a fan, I do recommend adding just a little.   The brandy adds an extra kick but the punch is equally good without.

Step one – Gather all your ingredients and put them in the pan on the hob. 

Step two – Cover the pan with the lid. On the lowest heat, gently bring the cider up to a simmer. Continue to cook gently for half an hour. 

Step three – Serve your mulled cider in heat-proof glasses if you have them, with slices of apple and orange and a cinnamon stick.

Hints, Tips & Variations

• Get a mid range supermarket own label cider for making this, not the most expensive, but also avoid the cheapest. 
• To cook in the multicooker, set to 80°C and leave for an hour.  To make in the slow cooker, cook on high until simmering and then set to warm. 
• You can make the punch in advance – just bring it up to a simmer and then allow it to cool. Then reheat to serve. 
• Try other spirits instead of brandy – for instance, calvados or amaretto. 
• For a non-alcoholic mulled apple punch, use a good sharp apple juice instead of cider and leave out the brandy and all or most of the sugar, depending on the sweetness of the juice. Add a cup of tea or hibiscus tea if you like. 

For an another traditional winter warmer, why not try my Buttered Rum Punch. For chilled seasonal party drinks, how about these elderflower and ginger wine cocktails,  Christmas martinis, or a celebratory Spiced rhubarb and orange prossecco ?

If you prefer mulled wine, try Katie’s multicooker mulled wine.

 

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