Serves 8 | prep 10 mins | total time
- 1 x 2 litre bottle dry cider
- 150g caster sugar
- about 12 whole cloves
- about 8 allspice berries (optional)
- 2 cinnamon sticks
- a few gratings of nutmeg
- 1 orange
- 1 lemon
- 8 tbsp (120ml) blackcurrant cordial (we used Ribena)
Prepare the cider a few hours ahead and set aside, covered. Reheat to serve.
- Pour the cider into a deep pan and add the sugar and spices. Using a vegetable peeler, pare in a few strips of orange and lemon zest. Cut both fruit in half and squeeze their juice into the pan.
- Bring to a simmer, stirring to dissolve the sugar, and heat gently for 5 minutes. Leave to stand off the heat for at least 10 minutes before serving, to allow the spices to infuse. Pick out the whole spices and zest, if you like. Add 1 tablespoon of blackcurrant cordial to each heatproof serving glass or mug, then ladle in the spiced mauled cider and serve.
Tip Cut apples into discs then stamp out spooky shapes – such as pumpkins or bats – with a cutter, and float them in the mauled cider.
Blackcurrant cordial turns this spiced cider blood-red.