Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Mauled cider

  • Serves 8
  • Prep 10 mins
  • Total time 15 mins, plus standing time
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Mauled cider
Mauled cider

step by step

  • 1Pour the cider into a deep pan and add the sugar and spices. Using a vegetable peeler, pare in a few strips of orange and lemon zest. Cut both fruit in half and squeeze their juice into the pan.
  • 2Bring to a simmer, stirring to dissolve the sugar, and heat gently for 5 minutes. Leave to stand off the heat for at least 10 minutes before serving, to allow the spices to infuse. Pick out the whole spices and zest, if you like. Add 1 tablespoon of blackcurrant cordial to each heatproof serving glass or mug, then ladle in the spiced mauled cider and serve.
  • Cut apples into discs then stamp out spooky shapes – such as pumpkins or bats – with a cutter, and float them in the mauled cider.
  • Recipe photograph by Lauren Mclean

Get ahead

Prepare the cider a few hours ahead and set aside, covered. Reheat to serve.

You will need

  • 1 x 2 litre bottle dry cider
  • 150g caster sugar
  • about 12 whole cloves
  • about 8 allspice berries (optional)
  • 2 cinnamon sticks
  • a few gratings of nutmeg
  • 1 orange
  • 1 lemon
  • 8 tbsp (120ml) blackcurrant cordial (we used Ribena)

+ Nutritional Information