SculleryMade Mulled Apple Cider

Winter is well and truly upon us and if Jon Snow knew what was good for him, he’d have made all the lads on the wall a mug of this deliciously fruity, sharp and boozy mulled apple cider. He knows nothing, clearly!

Don’t make the same mistake my friend. Stay warm and alive this winter with a cup of spiced Bramley goodness in you! Three of your five a day in one cup; I’m sure this is exactly what the doctor ordered*!

*I’m not sure, but it’s deliciously good for the soul!

For this recipe, we’ve used some ingredients that are very familiar in our Scullery. Barnhill Farm‘s apple juice, Mac’s Armagh Cider (401) and Burren Balsamic’s Bramley Apple Balsamic Vinegar. If you’re looking for a sweet, sticky mulled cider, this isn’t the recipe to try. The flavours of Mac’s Armagh cider’s 401 (made with Armagh Bramley apples), Kenny’s apple juice, baked slices of port-glazed Bramley apples and Burren Balsamic’s sharp Bramley apple balsamic vinegar infuse to create a sharp, almost tangy mulled apple cider which is tapered gently by a sweet and sticky port.

It’s so good.

We recommend heating the apple juice, but leaving the cider at room temperature for a couple of reasons; heating the cider will drive off both the alcohol and the fizz. So, for a sharp, effervescent, boozy, warm mulled cider, the best results will be yours with the recipe below!

Enjoy, and be good! Santa’s watchful eyes are upon you!

SculleryMade Mulled Bramley Apple Cider

Ingredients

Serves 4:

750mLs Barnhill apple juice

1 Bottle Mac’s Armagh Cider

100mL Port

1 tablespoon dark brown sugar

1 tablespoon Burren Balsamic’s Bramley Apple Balsamic Vinegar

1tsp ground ginger

1tsp ground allspice

1tsp ground nutmeg

1 Bramley Apple

4 cinnamon sticks

 

Method

Preparation time: 5 minutes

Cooking time: 20 mins

Calories per serving: 228 Calories (44.9g sugar)

Heat the Port, balsamic vinegar, spices and sugar in a pan and bring to the boil to make a port glaze.

Slice the Bramley apple into 0.5cm thick slices and place on a metal tray; brush the apple slices with the port glaze and bake at 180oC for 15 mins.

While the apple cooks, add 1 bottle of apple juice to the remaining port glaze and bring to the boil.

Add one cinnamon stick to each of four serving glasses, dividing the cider between the glasses and place 2-3 slices of baked apple into the glass before filling with the warmed apple juice.

Serve in good company, time and time again! Sláinte!

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For SculleryMade goods & other local artisan produce, come and find the maid at Inns Market on the last Saturday of every month!

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com