Christmas in a cup!
Ingredients
- 2 litres dry cider
- 200 grams brown sugar
- 3 Granny Smith apples
- 3 Breaburn apples
- 3 cinnamon sticks
- 8-10 cloves
- 3 Star anise
- 100ml Calvados
- 2 orange zests
Method
1) Caramel the brown sugar over a low heat, adding in 50ml Calvados just before the sugar has completely dissolved. Stir until sugar is fully dissolved.
2) Peel and core the apples, slice thinly and add to the caramel to stew for 7 minutes.
3) Roast the spices in the oven at 180 degrees for 6-8mins.
4) Add the roasted spices, orange zest, 50ml Calavados and the cider to the apples. Leave to simmer for 30-40 minutes.
5) Strain through a muslin cloth and it’s ready to serve. Garnish with a cinnamon stick and a whole star anise.
- Recipe from Ryan Law, head barman at the Hind’s Head in Bray. The Hind’s Head has recently hired a new head chef, Pete Gray. To view the menu and book, visit: hindsheadbray.com
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