Recipe courtesy Natalie Findlay
3.5 L fresh apple cider or 3 bottles of red wine
3 cinnamon sticks
1 tsp cinnamon, ground
1 tsp mace
6 grates fresh nutmeg
9 allspice berries
1 tsp pink peppercorns
1/4 cup (50 g) honey
1/2 cup (125 mL) brandy, optional
- Pour cider or wine into a large, heavy-bottomed pot and place over medium heat.
- Stud the oranges with whole cloves. Add the rest of the spices to the pot. Let the flavours come into their own over the next hour, longer if possible as this should be a relaxing and easy recipe that sinks into your soul.
The spices will come alive if you make it in advance and refrigerate a day or two. If not, make early in the morning and enjoy all day.
If you are adding brandy, add it just before serving.
Preference: if you leave the whole oranges in over 24 hours you will get a tartness added to the under-notes of the cider.