AuthorBen WatsonCategoryAutumn, WinterIf you like it spicy and are catering for a crowd, you can end up depleting most of your spice rack. I’ve found that, in terms of bang for your buck, tamarind is a good way of upping the flavour without having to access the pension fund. The downside is that it will make your mulled cider cloudy, so if that’s a problem, leave it out and increase the other spices.
With most local scrumpy coming in at 6.5% ABV or more, steeping the spices in water brings it down to a more manageable 5%.
Other fruits can be used, but the oranges are a must. Cranberries work well, as do diced dessert apples.
Dark spirits such as whisky, Calvados, brandy or rum can be added to taste when serving the cider.
Lightly toast the spices in a dry saucepan. Add the water and bring to a simmer, then add the tamarind and ginger and cook for 10 minutes. Turn off the heat and leave to infuse until you’re ready to start mulling.
Add the cider, return to a simmer and strain through a fine sieve, reserving a few of the spices if you wish.
Return the liquid to the saucepan and add the oranges and sugar. Add some of the reserved spices if you think it needs more flavour or simply a more authentic look.
Heat to around 60°C, stirring to dissolve the sugar. Mull for 10 minutes and serve.