Mulled Cranberry Apple Cider

This is very similar to my mulled cider recipe here, but I have given it a Christmas tweak.

Cranberry Mulled Cider1

You can totally make a non-alcoholic version of this to make it family friendly, just substitute the cider for apple juice (and leave out any rum or brandy!)

I love creating recipes that make me think of cozy evenings in front of a crackling log fire, with perhaps snow falling outside, or a storm raging on a winter’s night, while I am warm and snuggly inside!

Cranberry Mulled Cider4

If a snow storm was raging outside and you are indeed sitting by that crackling log fire, then this will definitely warm the soul too.

1.5 litres of hard dry cider (use good quality apple juice if making a non-alcoholic version)
0.5 litres of pure cranberry juice
3-4 cinnamon sticks
2 star anise
1 orange, stuck with 10 cloves
1 punnet of fresh cranberries
¼ fresh nutmeg – grated
2 small apples, cored and cut into chunks
2 clementines, cut into segments
½ cup (packed) brown sugar
Maple syrup or honey – adjust to preferred level of sweetness
Brandy or rum to spike – optional

Mulled Cranberry Cider3

Add everything, except the maple syrup or rum if using and heat gently over a low to medium heat and allow all the flavours to mingle. Leave on a low heat for around 20 minutes. Don’t allow the cider to boil. You can also do this in a crockpot or slow cooker if you have one.  Taste and add a little maple syrup or honey to sweeten a little.

Serve hot in heatproof glasses or mason jars with a shot of brandy or rum if desired and decorated with a cinnamon stick.

Cranberry mulled cider

The non-alcohol version would be lovely for Christmas morning, opening presents with the children.

Parkin

The nights are long, the air is cold and thoughts turn to spiced, baked treats!  Yorkshire Parkin is a dark, sticky, oaty, gingerbread type of cake traditionally eaten around Bonfire Night.  Made ahead and stored in a cake tin, it will be at it’s sticky best for your bonfire party.Parkin2

I like to whizz up the oats in the food processor for a finer texture, but they can be left whole if preferred.

Ingredients:
220g butter
120g dark brown soft sugar
100g black treacle/molasses
150g golden syrup
120g oats – ground up on the food processor
200g self raising flour
1tsp baking powder
A pinch of salt
1tbs ground ginger
2tsp cinnamon
1tsp freshly ground nutmeg
1/2tsp ground cloves
2 extra large eggs, beaten
50ml milk

Method:
Pre heat the oven to 140°C/275°F and generously butter a 22cm² baking tin

Place the butter, sugar, treacle and syrup in a heavy based pan and gently heat until everything is melted together, stirring with a wooden spoon.  Take care not to boil.  When all the ingredients are nicely melted and molten, set aside to cool a little.

In a large bowl, sieve together the flour, baking powder salt and spices and mix in the ground oats.

Baked Parkin

Pour in the sugar and treacle mixture and mix to combine.  Everything should be well mixed and coated.  Mix in the beaten eggs and then add the milk.  The mixture should be wet and pourable, so once the eggs are added, you might not need all of the milk to get to a nice pouring consistency.

Parkin1

Pour the mixture into the tin and bake for at least an hour and a half.  Check the cake after this time, it should be firm and spring back when gently pressed.

Leave to cool in the tin for around 30 minutes.  You can serve it warm or keep for a few days and it will increase in stickiness and be at its very best.
Parkin3

Cut into squares and enjoy with hot coffee, tea, or mulled cider!