When I was a little girl, (way back in the 90s) my dad used to make home brew, aka, made his own beer. The most exciting part for lil me was when we first opened a bottle and he would pour the top of the beer into a glass as this was the ‘bad’ part and put a slice of cheese in it.
Somehow the cheese was magic or something, but I got to eat the cheese and suddenly his home made beer was always an exciting time to eat more dairy that tasted like beer. I remember running to him with excitement whenever he pulled one of these out of the trays.
In the depths of winter though it was never considered to enjoy beer flavored in any other way than straight. Having spiced warm beer is never considered a good treat in New Zealand, yet here in England where mulled cider originates and is better known historically as Wassail. Each village had different ceremonies during the fall in Southern England.
Due to this recipe being a traditional English recipe, this Jamie Oliver recipe tempted me to step away from the mulled wine for a second and give this recipe a go to warm up from the frosty weather that made it hard to move this past weekend. Thanks to the pomegranate this cider has a pinky color, but the beer taste is solidly still present in this cider.
Adapted from Jamie Oliver
1/2 gallon/2 liters cider
4 star anise
1 cinnamon stick
Juice 1 orange
Juice 2 clementines
Juice and seeds of 1 pomegranate
1/3 cup superfine/caster sugar
Place the cider, cloves, anise, cinnamon, citrus and pomegranate juices and sugar into a large pot on medium heat for approximately 7 minutes.
Ladle and serve immediately.