A warming winter treat

Jacqui Newling stirring a pot over the fire in the kitchen at Vaucluse House.

Jacqui Newling in the kitchen at Vaucluse House. Photo © James Horan

Visitors who braved the wild wintry weather for our Vintage Sunday: Victorian celebration at Vaucluse House last weekend we’re greeted with a warming mulled cider to sip on at the fire kitchen fireside. We’ve had loads of requests for the recipe, and with the long weekend upon us, thought it would be a good opportunity to rustle up a batch at home. It’s a family friendly cider (ie, alcohol free) but you can always slip a tot of ‘o-be-joyful’ into it just before serving.

Hot mulled ‘cider’


  • 2l clear apple juice (or clear pear and apple blend)
  • 6 cloves
  • 2 cinnamon quills
  • 4 pieces lemon peel (thumb sized)
  • 4 pieces orange peel (thumb sized)
  • 2 cups ginger beer


This is an easy recipe, as it uses ingredients easily obtainable from your 'corner shop'. You can be more authentic and use a sparkling apple cider, but it loses its sparkle in the heating process.


Put the apple juice, spices and peel in a large saucepan or stockpot over a low heat and simmer for 30 minutes. Remove from heat and add the ginger beer. Allow to cool slightly.
Remove the spices and peel with a slotted spoon or skimmer (the spices can be used again with fresh peel if a second batch of cider is desired).
Pour the liquid into a jug or carafe and serve warm.