Mulled cider: a recipe

The Monomyth: diving into a vat of hot, spiced cider

For bonfire night this year, I decided that our cockles needed thoroughly warming on what promised to be a crisp November night, and what better way to warm them than with hot, spiced cider? However, lacking an internet connection I had to improvise- and in doing so made the best mulled cider I have ever tasted. Here's the recipe:

Ingredients
2L cider (and this can be topped up!)
3 apples
1 orange
1 lemon
cloves
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 if when needed!

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!

Enjoy!