This mull is a blend of claret, cider and orange juice. It can be varied to suit the occasion by increasing or decreasing the proportion of fruit juice or, to give the mull more pep, by adding up to 2/3 cup brandy.
ingredients
makes 16 x 2/3 cup glasses
1 orange
5 tbsp clear honey
2 tbsp seedless raisins
2 Clementines
a few cloves
whole nutmeg
4 tbsp demerara sugar
2 cinnamon sticks
6 1/4 cups inexpensive claret
2 1/2 cups medium cider
1 1/4 cups orange juice
method
1. With a sharp knife or a rotary peeler, pare off a long strip of orange peel.
2. Place the orange peel, honey and raisins in a large pan. Stud the Clementines all over with the cloves and add them to the saucepan.
3. Grate a little nutmeg into the sugar and then add it to the pan with the cinnamon sticks. Pour on the wine and heat over a low heat, stirring until the sugar has completely dissolved and the honey melted.
4. Pour the cider and the orange juice into the saucepan and continue to heat the mull over a gentle heat. Do not allow it to boil or all the alcohol will evaporate.
5. Warm a punch bowl or other large serving bowl. Remove the Clementines and cinnamon sticks from the saucepan and strain the mull into the bowl to remove the raisins. Add the Clementines studded with cloves, and serve the mull hot, in warmed glasses or in glasses containing a silver spoon (to prevent the glass breaking). Using a nutmeg grater, add a little nutmeg over each serving, if you wish.
