Mauled cider
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Lauren Mclean
Mauled cider
Serves: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
201Kcal
Fat
0gr
Saturates
0gr
Carbs
33gr
Sugars
33gr
Fibre
0gr
Protein
0gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 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)
Step by step
Get ahead
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.
Chef quote
Blackcurrant cordial turns this spiced cider blood-red.
