Mulled Cider

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A cold winter evening is just the time to serve a hot, heartening cider punch, rich with spices and decorated with fruit. Remember that for mulls a still cider is preferable to a sparkling type.


  • 2 small eating apples
  • 6 cloves
  • a generous litre/1


Core the apples and run a knife tip round the centre of each apple just to break the skin. Stick two cloves in the side of each apple and bake in a moderate oven (180°C., 350°F., Gas Mark 4) for 20 minutes.

Meanwhile heat the cider gently in a saucepan – it must not be allowed to boil. Put the remaining 2 cloves, the cinnamon stick broken into 4