ingredients
makes 4 cups
1 pint dry cider
1 cinnamon stick, crumbled
4 cloves
4 allspice berries
1 strip of lemon rind
1 cup boiling water
1 tea bag
1 cup redcurrant juice
Redcurrants for decoration
method
1. Pour the cider into a stainless steel or enamel saucepan. Stir in the cinnamon, cloves, allspice and lemon rind, and bring to the boil. Lower the heat and simmer for 10 minutes.
2. Meanwhile, pour the boiling water on the tea bag in a teapot, cover and leave to infuse for 5 minutes, then discard the tea bag.
3. Pour the tea and the redcurrant juice in with the cider. Heat for 2 - 3 minutes, until the liquid is hot but not boiling, then strain it into a punchbowl.
4. To serve, ladle the punch into cups or heatproof glasses, and decorate each serving with redcurrants.
more information
Prepare the redcurrant juice the day before you need it and store in the refrigerator. Or make the juice when redcurrants are in season and freeze it.
