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Mulled Cider

Once folk have the taste for it, mulled cider is usually consumed in large quantities!


  • 2 litres of best dry cider – your own preferably!
  • either 2 sachets of mulling spices or 6 cinnamon sticks, 6 cloves, 2 star anise, 2 blades of mace and a small piece of bruised stem ginger
  • 1-2 tablespoons granulated sugar
  • Lemon juice to taste


  1. Put the cider and spices into a stainless steel pan or for large parties into the Stainless Steel Pasteuriser set at around 80ºC.
  2. Heat the cider to just below boiling point and hold on a slow simmer for 20 mins – do not boil as this will drive off the alcohol.
  3. Add the sugar and lemon juice to taste and serve in heat proof glasses.

Seriously Scrummy Mulled Cider

The mulled cider recipe can be fortified by a glug or two of Cider Brandy – a real winter warmer! Somerset Cider Brandy is particularly recommended for this purpose.

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