Lathcoats’ Farm mulled apple punch
© Linda Edmonds ‘the cookery Angel’ 2008

Ingredients
1 litre bottle Lathcoats pressed apple juice
1-2 tablespoons of honey (to taste)
1 large Cox apple (washed, cored and sliced)
100 ml water
1 teaspoon grated fresh ginger
1 cinnamon stick (optional)
1 homemade ‘mulled apple sachet’

items and ingredients for ‘mulled apple sachet’
1 small square of muslin
Piece of string
3 whole cloves
½ teaspoon each of the following spices; fennel seeds, ground allspice, ground cinnamon, ground ginger 1 teaspoon of crushed cinnamon stick

Method
1. Lay the square of muslin on a flat work surface and measure all the ‘mulled apple sachet’ ingredients into the middle of the cloth.
2. Draw together edges of the muslin and tie with the string.
3. Into a medium sized saucepan pour the bottle of pressed apple juice and the 100 ml of water. Switch the heat to medium to high.
4. Add 1-2 tablespoons of honey (to taste), 1 ‘mulled apple sachet’, sliced apple and a cinnamon stick.
5. Grate a thumb sized piece (about a teaspoon) of fresh ginger into the pan.
6. When the apple punch begins to simmer turn the heat down to the lowest setting.
7. Stir the punch a few times and squeeze the ‘mulled apple sachet’ against the side of the pan with a ladle to release the flavour of the spices.
8. Ladle the mulled apple punch into mugs or mulled wine glasses. (Grown ups can add a large swig of brandy just before serving)