Recently I drove past Kersbrook Hill Wines & Cider. I don’t really know what posessed me to pull a u-turn and stop in at the cellar door, because I am not really a big drinker… but I did and I ended up leaving very happy. The story the gentleman running the cellar door shared with me about how they produce their cider was nothing short of inspiring. They use apples from a local orchard (which would usually be left to rot), and the pulp left behind from the cider production is used by another local farm to feed their pigs. This is what community produce is all about. I was also really impressed that they dont sweeten their cider at all – no added sugar! So to cut a long story short, I have been thinking about what to do with this case of cider ever since. This is a beautiful spiced cider and given that we celerbate Christmas here in Australia during summer – I have chosen to serve it chilled, but you could enjoy it hot if you wanted. I hope you love it and please check out the Kersbrook Hill cellar door if ever you are in South Australia.
This is not a sponsored post.
- 1500 g cider of choice (I used apple)
- 1 medium orange, cut in half
- 10 g coconut sugar (optional, omit if your cider is sweet)
- 3 whole cloves
- 3 whole cardamom pods
- 2 cinnamon sticks
- 1 whole vanilla bean, split down the middle with a knife
- 5 g fresh ginger, unpeeled
- ¼ tsp ground nutmeg
- Sliced fresh apple or any other fruit you wish to serve it with
- Squeeze the juice out of your orange roughly, into the mixer bowl along with the squeezed orange flesh/rind and remaining ingredients.
- Cook for 25 min/70 degrees/speed 1/MC on.
- Without straining, pour your mulled cider into a glass serving karaf. Allow it to cool completely before chilling in the fridge overnight. Alternatively, you can put it on ice to speed up the process.
- Serve strained, with fresh sliced fruit.