Mulled quince cider
- Helena Busiakiewicz
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Serves 6
Easy
Prep: 5 mins
Cook: 1 hr
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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
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1.5 litres dry cider
-
500ml cloudy apple juice
-
3 tbsp brandy
(optional)
-
5 cloves
-
1 quince
peeled, cored and cut into eighths
-
25g ginger
sliced
-
1 vanilla bean pod
(optional)
-
50g light brown soft sugar
-
2 cinnamon sticks
-
2 star anise
-
5 cardamom pods
lightly crushed
-
1 lemon
zest pared
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Nutrition: Per serving
- kcal170
- fat0.1g
- saturates0g
- carbs25g
- sugars22g
- fibre1g
- protein0.3g
- salt0g
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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).
Recipe from Good Food magazine, December 2024
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