Mulled quince cider
Serves 6
Easy
Prep:
Cook:
Enjoy this take on mulled cider, made with quince in place of apples. The leftover cooked quince can be served with hot custard as a quick sweet treat
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- 1.5 litres dry cider
- 500ml cloudy apple juice
- 3 tbsp brandy(optional)
- 5 cloves
- 1 quincepeeled, cored and cut into eighths
- 25g gingersliced
- 1 vanilla bean pod(optional)
- 50g light brown soft sugar
- 2 cinnamon sticks
- 2 star anise
- 5 cardamom podslightly crushed
- 1 lemonzest pared
Nutrition: Per serving
- kcal170
- fat0.1g
- saturates0g
- carbs25g
- sugars22g
- fibre1g
- protein0.3g
- salt0g
Method
step 1
Pour the cider, apple juice and brandy, if using, into a large pan. Poke the cloves into the quince pieces and add to the pan along with the ginger and vanilla pod, if using
step 2
Stir in the sugar, whole spices and lemon zest. Bring to the boil, then reduce the heat to a simmer and cook for 40-45 mins until the quince is tender. Pour into mugs or heatproof glasses to serve (strain first, if you like).
