Mulled cider with honey and sherry
Perfect for Bonfire Night, this can be made with whatever cider you like – my favourite is a good quality scrumpy.
By Helen McGinn
From Saturday Kitchen
Method
Put everything except the sherry and apple in a pot and place over a medium heat. Warm the mixture gently for 10–15 minutes without letting it boil.
Add the sherry (if using) and slices of apple for the last couple of minutes, just before you serve.
Ladle into glasses, making sure there’s a piece of apple in each.
