MULLED AP­PLE, GIN­GER AND BLACK­BERRY

Derbyshire Life - - Christmas -

In­gre­di­ents:

180ml quince gin or ap­ple liqueur

12 to 15 large black­ber­ries

3 sprigs of fresh thyme 1 tsp ground cin­na­mon 1 tsp ground nut­meg 540ml Cartwright & But­ler Ap­ple & Gin­ger Pressé (leave open overnight to re­move the fizz)

4 sprigs of fresh thyme

Method:

Add all the in­gre­di­ents to a saucepan and very lightly press the black­ber­ries with the back of a fork to open them up (but not so much that they go mushy). Gen­tly heat the pan, stir­ring oc­ca­sion­ally. When nicely heated through, gen­tly spoon out the black­ber­ries and share out amongst the four glasses. Pour the re­main­ing liq­uid into each glass (use a stemmed glass to make it easy to hold). Gar­nish with a fresh sprig of thyme.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.