Mulled cider

Mulled cider


2 people made this

About this recipe: Gleneagles was delighted to support the regeneration of their local Carse O'Gowrie orchard which supplies the apples in all of their cider. Throughout December this drink will be served at the hotel and £1 for each cider sold is donated to the Perth and Kinross Countryside Trust and Perthshire Big Tree Country. Here they share their original recipe which can be made hot and chilled as well as non-alcoholic if readers wish.

Serves: 4 

  • 1 cinnamon stick
  • peel from two clementines or one large orange
  • peel from one unwaxed lemon
  • 2 teaspoons finely grated fresh ginger
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 50ml freshly squeezed lemon juice
  • 1L good quality cider
  • 3 teaspoons maple syrup

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Place all the ingredients, except the cider and maple syrup, in a saucepan and heat, stirring well until the lemon juice starts to sizzle.
  2. Add the cider and maple syrup and continue to heat over a low to medium flame for 10 to 15 minutes, stirring occasionally, do not allow to boil.
  3. Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids. Pour into serving glasses and serve hot.


This will keep in the fridge for up to three days and can simply be reheated and served when required, it's also delicious chilled and served over ice. For a non-alcoholic alternative, replace cider with one litre of good quality cloudy fresh apple juice.

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