A we move deeper into the Autumn and closer to Winter the menu in our house starts to shift towards hearty comfort foods. Out go the summer salads, lighter fish dishes and in come the hearty stews, big soups, and warming pies. Mash is often on the cards (I love mash) and gravy but that’s not what I’m going to write about today. Today’s comfort isn’t found on a plate it’s found in a mug. No, it’s not a “Cup a Soup”, it’s mulled cider and perry. 

I’ve been making this for quite some time now, with consistently good results. It’s a simple recipe and if you already like cooking you’ll probably have a lot of the spices knocking about your kitchen already. The rum in both the mulled cider and the perry is optional but really does add an extra layer to the drink. 

Perfect for the colder days and nights and not as heavy as mulled wine. I hope you enjoy them.

Ingredients 

For the mulled Cider;

2.5 litres oaked cider (the more tannic the better) – I used a blend from Ross Cider and Perry Co.

Honey (2 tbsp)

Cloves x 6

Star anise x 2

Cinnamon bark x 1

Zest and juice of an Orange

Dark rum (un-spiced) 150ml 

For the mulled Perry;

2.5 litres oaked perry 

Honey (1 tbsp)

Cloves x 6

Star anise x 2

Cinnamon bark x 1

Vanilla pod x 1 (sliced down the middle)

Zest and juice of an Orange

White rum (un-spiced) 150ml

Method

Whether you’re making the mulled cider or mulled perry, the steps are the same.

Step 1. Measure out the rum and put it to one side.

Step 2. add everything to a large saucepan. 

Step 3. Pop your pan on the hob and bring it to a simmer

Step 4. Turn down the heat and leave for 20 mins.

Step 5. Add the rum

Step 6. Serve (best to use mugs and fill them using a ladle)