Hot Spiced Cider with Roasted Apples
A glass of something warm and spicy goes very well with warmed mince pies during the party season - even though we no longer seem to greet guests rubbing frosty fingers and shaking snow off their boots!
|24 whole cloves|
|8 cinnamon sticks|
|18 allspice berries|
|1/2 whole nutmeg, grated|
|4 pints (2.25 litres) still, dry cider|
|8 small Cox's apples|
|2 oz (50 g) butter|
|8 oz (225 g) soft brown sugar|
|juice 2 oranges|
|Pre-heat the oven to gas mark 5, 375F (190C).|
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|There is no list of equipment specified for this recipe.|
First, using a small knife, make a small slit around the 'waist' of each apple, then rub each one with butter. Place them on a baking tray and bake in the oven for 25-30 minutes - they should be softened but not floppy, so test them with a skewer.
Put all the other ingredients into a large saucepan and heat the mixture, stirring quite often and adding the apples halfway through. Don't let it come right up to the boil, but you do need to serve it very hot.
When you're ready to serve the spiced cider, pour it into a large warmed bowl or jug and then ladle into glass mugs with handles (you can strain it to remove the spices before serving if you like).
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