Mulled pear cider

Mulled pear cider
  • Serves icon Serves 10-12
  • Time icon Hands-on time 15 min, simmering time 1 hour

This mulled cider recipe made with perry (pear cider) is a fruity, devilishly drinkable alternative to traditional mulled wine at Christmas.

For another alternative to mulled wine, try this delicious almond milk egg nog.

Nutrition: per serving

Calories
211kcals
Fat
0.1g (no saturated)
Protein
0.2g
Carbohydrates
23.1g (23.1g sugars)
Fibre
no fibre
Salt
no salt
Calories
211kcals
Fat
0.1g (no saturated)
Protein
0.2g
Carbohydrates
23.1g (23.1g sugars)
Fibre
no fibre
Salt
no salt

Serves 12

Ingredients

  • 2 litres pear cider (also known as perry)
  • 6 clementines
  • 500ml pomegranate juice
  • 400ml dark rum, plus an extra splash
  • 120g caster sugar
  • 3 star anise
  • 1 tbsp whole cloves
  • 1 large cinnamon stick

Method

  1. Pour the pear cider into a very large heavy-based pan with a lid. Squeeze the juice from the clementines, then add to the pan along with the squeezed peel. Add the rest of the ingredients, then bring up to a gentle steam.
  2. Cook on a very low heat for 40 minutes, then add a splash of rum. Cover with a lid, leaving a gap to let the steam out, and keep on the heat on the lowest setting while serving.

delicious. tips

  1. This would also work with a dryish apple cider. If you want to make sure no one accidentally swallows a clove, gather up the spices in a square of muslin and tie with string.

  2. This will sit over a gentle heat on the hob for a few hours. After 2 hours, remove the muslin bag with the spices as they can turn bitter.

    Alternatively, cool the mulled cider, without the spices, and chill for up to 48 hours before reheating.

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