Gleneagles Hotel recipe: Mulled Cider
Get into the Christmas spirit with this festive recipe for mulled cider from the Gleneagles Hotel.
Gleneagles was delighted to support the regeneration of the Carse O’Gowrie orchard which supplies the apples in our cider. Throughout December we will be serving our delicious mulled cider and the money raised will support the work of Perth and Kinross Countryside Trust and Perthshire Big Tree Country
Ingredients
- 1 Cinnamon stick
- The peel from two clementines or one
- large orange
- The peel from one unwaxed lemon
- 2 tsp of finely grated, fresh ginger
- 3 tsp maple syrup
- 1/2 tsp grated nutmeg
- 1/2 tsp cloves
- 50ml freshly squeezed lemon juice
- 1 litre of good quality cider
- (We use Cairn O’Mohr made with 100% Perthshire apples)
Serves: 1 Difficulty: Easy Time to cook: 10 mins
Method
1 Place all the ingredients, except the cider and maple syrup, in a saucepan and heat, stirring well until the lemon juice starts to sizzle.
2 Add the cider and maple syrup and continue to heat over a low to medium flame for 10 – 15 minutes, stirring occasionally. Do not allow to boil.
3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.
4 This will keep in the fridge for up to three days and can simply be reheated and served when required. It’s also delicious chilled and served over ice!
5 For a non-alcoholic alternative, replace the cider with one litre of good quality, cloudy, fresh apple juice.