Anne Faber presents her latest festive variant of mulled wine: mulled cider
Photo: Mike Zenari
Delano brings readers some winter tipples with a local twist. Each day this week, we published recipes for drinks that contain at least one home-grown ingredient and which were invented by local drinks makers.
Anne Faber, self-confessed food addict, is the chef behind the popular Anne’s Kitchen media brand. She recently returned to Luxembourg after a 12-year stint in Britain, and both nations continue to inspire her recipes--including her latest festive variant of mulled wine: mulled cider.
Anne has chosen Ramborn’s CM Blend craft cider, which is made in Luxembourg from a variety of home-grown apples but is produced in a traditional English way.
Reminiscent of the choice ciders Anne enjoyed when living in London, this marriage of Luxembourg-British influences fits well with her approach to livening up traditional favourites.
“Mulled cider is just as warming as the classic mulled wine, but way more surprising in taste,” Anne reveals. “The cider’s sweet apple-flavours are perfectly paired with festive spices such as cinnamon, star anise and cloves. I add a few black peppercorns to the mix to spice things up.”
Ramborn, Luxembourg’s first cider company, has revived orchards and some of the older varieties of apples are unique to the region and offer a special taste.
If you’re feeling especially festive, Anne says, “You can add a cheeky dash of whisky or brandy to the finished mulled cider, to give it an extra kick.” Her inside tip is to stew some apples or pears in any leftover mulled cider.
“Once soft, remove the fruit from the cider and boil the liquid down until you get a syrup. Serve the poached fruit with a scoop of vanilla ice cream and cider syrup.”
Make it yourself
500 ml Ramborn CM Blend cider
4 tbsp brown sugar (cassonade)
1 cinnamon stick
1 star anise
4 black peppercorns
Pour half the cider into a saucepan, add the sugar, cinnamon stick, cloves, star anise and peppercorns. Put on a medium heat and stir until the sugar has dissolved. As soon as the cider starts simmering, turn off the heat and take off the hob.
Leave to infuse for 5 minutes. After 5 minutes, add the remaining cider and put back on a medium heat, heating up the cider to a light simmer. Serve immediately.