Suzanne Askham

Wellbeing notes: Mulled apple juice recipe

Apples are linked with so many customs and legends, from apple dunking at Halloween, to the story of King Arthur and his final journey to the isle of Avalon (from aballon, the old Welsh for ‘apple’). It can be wonderful to walk our local fields at this time of year where, in places, crab apples cover the ground in a bobbly green carpet; or to stroll in our villages where branches festooned with blush-red apples hang over garden walls. As the days grow colder, apples seem to work especially well with spices, which are traditionally used to enhance immunity, reduce inflammation and relieve painful joints.

One of my favourite October recipes is mulled apple juice. It’s easy to make, fragrant, warming and positively good for you. Feel free to vary the flavouring as you wish. You might add nutmeg or cloves, and perhaps orange peel or fresh ginger. I added six damsons recently, which created a rosé version, as illustrated here.

Ingredients

1 litre apple juice

1 orange

2 cinnamon sticks

2 star anise

Optional: 1 dsp honey

Method

Pour the apple juice into a saucepan and gently heat.

Squeeze half the orange into the apple juice. Slice the other half and put aside. 

Add the cinnamon and star anise.

Simmer gently for around five minutes. Add the orange slices, and honey if using, towards end. Pour into glasses and enjoy.