Pour the cider into a large pan, add the spices and fruit.
Heat up slowly, stirring, until the cider is just below simmering point. Do not allow to boil.
After five minutes, add the splash of brandy or calvados, stir once and take off the heat.
Remove the spices and fruit but put an orange or apple slice from the pan into each thick stubby tumbler. Pour the cider cup over and add a fresh cinnamon stick each to stir.
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You will need
Medium dry cider 1 litre
Cinnamon sticks 2, plus extra sticks for stirring (optional)
Cloves 3
Red dessert apple unpeeled, cored and sliced
Orange ½, unpeeled, halved and sliced
Calvados or English apple brandy a splash (optional)
Method
Pour the cider into a large pan, add the spices and fruit.
Heat up slowly, stirring, until the cider is just below simmering point. Do not allow to boil.
After five minutes, add the splash of brandy or calvados, stir once and take off the heat.
Remove the spices and fruit but put an orange or apple slice from the pan into each thick stubby tumbler. Pour the cider cup over and add a fresh cinnamon stick each to stir.
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'Use good-quality, gently spritzy, medium dry cider here, preferably a local South West one,' says Susy
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Cinnamon sticks 2, plus extra sticks for stirring (optional)
Cloves 3
Red dessert apple unpeeled, cored and sliced
Orange ½, unpeeled, halved and sliced
Calvados or English apple brandy a splash (optional)
Pour the cider into a large pan, add the spices and fruit.
Heat up slowly, stirring, until the cider is just below simmering point. Do not allow to boil.
After five minutes, add the splash of brandy or calvados, stir once and take off the heat.
Remove the spices and fruit but put an orange or apple slice from the pan into each thick stubby tumbler. Pour the cider cup over and add a fresh cinnamon stick each to stir.
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