Ballyknocken Cookery School Recipes

Mulled Pear Cider

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Makes 1 litre

800ml dry pear cider
3 tbsp whiskey
200ml pomegranate juice
70g caster sugar
4 pieces of orange peel
1 cinnamon stick
5 spice cloves
15 cranberries

1 pear, sliced, to serve
Cinnamon sticks, to garnish

Pour the cider, brandy, pomegranate juice and sugar into a saucepan and heat over a medium heat, stirring until the sugar has dissolves.
Reduce the heat to low and add the orange peel, cinnamon stick and cloves and leave to simmer on a low heat for 8-10 minutes. Add the cranberries, simmer for another 2 minutes.
Place a pear slice in each glass.
Ladle the warm cider into glasses, garnish with a cinnamon stick and serve.

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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