Mulled Cider
A recipe from the 15th-16th Century
1.2lt (2 pints) Cider
1.2lt (2 pints) Red grape juice
450ml (¾ pint) Orange juice
230ml (8 floz) Brandy
3 Lemons, sliced
3 Oranges, sliced
2 Pieces candied ginger
1 Stick cinnamon
4 Whole cloves
2 Cardamom pods
Mix the cider, juices, lemons, and oranges in a large saucepan.
Tie ginger and spices in a muslin bag, add to saucepan.
Bring to the boil the reduce heat.
Simmer, uncovered for fifteen minutes.
Remove spice bag.
Add the brandy.
Serve warm in a punch bowl.
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