Season of mists, mellow fruitfulness and mulled cider!

As a lacklustre summer fades into an early autumnal chill, I find myself intent on replacing thoughts of impending frigid gloom with cheerful images of cosy firesides and comfort food.

Top of my list of winter warmers this year though is a drink, more specifically the mulled cider invented last autumn by my sister using – you’ve guessed it – Proper Marmalade (whisky flavoured) as a secret but crucial ingredient.

Disenchanted by the too-often sickly sweetness of mulled wine, my Sussex-based sibling uses locally produced cider and apple juice for her tangy tipple but, I’m reliably informed, this fresh-flavoured concoction tastes almost as good when made with the mass-produced.

Measurements are vague, but you’ll need a large saucepan and a ladle for serving. Pour two litres of cider, 500ml of apple juice and 500ml of ginger ale in the pan. Into this add a grated thumb-size lump of fresh ginger, five or so star anise, a finely chopped red chilli and four tablespoons of whisky marmalade. Heat through gently for at least half an hour and serve in teacups. You might want to strain it first!

My sister’s mulled cider is a real hit with the Brighton Folk Choir who imbibe is frequently and thankfully on their many winter wassailing forays; warming their cockles as they sing away the evil spirits from the apple trees and orchards of their native Sussex, thus helping ensure a healthy harvest the following year. And so the cycle continues…

Brighton Folk Choir