the spices in roughly equal amounts and weigh out
8g of the mixture. Place into a small muslin bag
and close off with string. Now take the apple, wash
it well but do not peel. Cut into medium-thick slices.
Place the apple, spice sack and cider into a pan
and gently heat. Do not bring to the boil otherwise
the alcohol will boil off. Maintain the heat so
that you can just bear to put your finger into the
cider. Keep at this temperature for 15 minutes.
Remove the muslin sack and serve the mulled cider.
some variants of the recipe the apple remains whole
and is studded with cloves pressed into the skin
of the apple. The amounts of the various spices
can be varied according to taste.
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