Hot Mulled "Spiced" Apple Cider (Wassail)

Step 1

Wash and chop the apples (I usually half or quarter - big enough to fit into my juicer chute) then pass them through your juicer.If you're using a blender: you'll need to add a little water to the blender to help it along. Once blended, strain it through a cheesecloth or nut milk bag. Peel the apples beforehand if preferred. Check all my top tips for how to make apple juice (manual method included) here.

Step 2

Sieve the apple juice to remove any leftover pulp and foam.You can leave some of this inside the juice if preferred. Alternatively, check out my recipe notes section for suggestions on how to use this leftover apple pulp.

Step 3

Zest one of the oranges. Then juice the oranges using your preferred method. You can check my top 3 methods here.

Step 4

Add the apple juice, orange zest and juice, spices, and ginger to a large enough saucepan. I also add water to dilute the drink a bit - add more or less to preference (you can also add it at the end).

Step 5

Bring to a boil over medium heat and reduce to a simmer. The longer you simmer, the more intense the flavor will become so I suggest giving it a try once it's boiled and then continuing to try every 5-10 minutes for up to an hour.If you want a slightly less concentrated flavor then you can add a little water to your preferred level.

Step 6

Once ready, serve the mulled apple cider warm. Optionally serve with a cinnamon stick and/or slice of orange in each glass for that pièce de résistance.

Step 7

And leftover spiced apple cider (wassail) can be stored in the refrigerator for 3-4 days and reheated (once only) as needed.