|The Monomyth: diving into a vat of hot, spiced cider|
2L cider (and this can be topped up!)
fresh ginger root
2-3 cinnamon sticks
dried juniper berries
100g demerara sugar
- Quarter the apples and stud the flesh with cloves. Add to a large pan (preferably one with a lid as it'll really help when bringing such a large volume of liquid to the boil).
- Grate the rinds of the lemon and orange into the pan. Add the juice. Slice the remaining fruit into the pan too.
- Grate in fresh root ginger.
- Add everything else and bring to the boil.
- Top up with more cider
Serve out with a ladle into paper cups or assorted mugs. When our pan of cider began to cool, I replaced the lid and tucked it into the embers of the bonfire, but if you try this, make sure it's a pan that will withstand being right inside the fire!