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Mulled pear cider

Name: Mulled pear cider
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 10-12
Cuisine: British recipes
Ingredients: 2 litres pear cider (also known as perry); 6 clementines; 500ml pomegranate juice; 400ml dark rum, plus an extra splash; 120g caster sugar; 3 star anise; 1 tbsp whole cloves; 1 large cinnamon stick

Published: 17 Jan 17
Updated: 10 Oct 24

This mulled cider recipe made with perry (pear cider) is a fruity, devilishly drinkable alternative to traditional mulled wine at Christmas.

For another alternative to mulled wine, try this delicious almond milk egg nog.

Easy
December 2016

Test kitchen approved

Serves 10-12
Hands-on time 15 min, simmering time 1 hour

This mulled cider recipe made with perry (pear cider) is a fruity, devilishly drinkable alternative to traditional mulled wine at Christmas.

For another alternative to mulled wine, try this delicious almond milk egg nog.

Nutrition: per serving

Calories: 211kcals
Fat: 0.1g (no saturated)
Protein: 0.2g
Carbohydrates: 23.1g (23.1g sugars)
Fibre: no fibre
Salt: no salt

Serves 12

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Ingredients

2 litres pear cider (also known as perry)
6 clementines
500ml pomegranate juice
400ml dark rum, plus an extra splash
120g caster sugar
3 star anise
1 tbsp whole cloves
1 large cinnamon stick

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Method

Pour the pear cider into a very large heavy-based pan with a lid. Squeeze the juice from the clementines, then add to the pan along with the squeezed peel. Add the rest of the ingredients, then bring up to a gentle steam.
Cook on a very low heat for 40 minutes, then add a splash of rum. Cover with a lid, leaving a gap to let the steam out, and keep on the heat on the lowest setting while serving.

Recipe from December 2016 Issue

Nutrition

Serves 12

Nutrition: per serving

Calories: 211kcals
Fat: 0.1g (no saturated)
Protein: 0.2g
Carbohydrates: 23.1g (23.1g sugars)
Fibre: no fibre
Salt: no salt

delicious. tips

This would also work with a dryish apple cider. If you want to make sure no one accidentally swallows a clove, gather up the spices in a square of muslin and tie with string.
This will sit over a gentle heat on the hob for a few hours. After 2 hours, remove the muslin bag with the spices as they can turn bitter.

Alternatively, cool the mulled cider, without the spices, and chill for up to 48 hours before reheating.