Spiced Apple Punch
Andi Healey
Web Manager
No wand required, but it does smell like magic.
Our Spiced Apple Punch is a big, steaming pan of cloudy apple juice, gently simmered with cinnamon, star anise, cloves, ginger and orange until the whole house smells like autumn. It's ready in under half an hour, it's friendly to everyone from trick-or-treaters to designated drivers, and the grown-ups can add a splash of dry cider or calvados if they fancy it. Ladle, sip, repeat.
Ingredients
- 1.5 litres cloudy apple juice (pressed, not from concentrate)
- 1 large orange, thinly sliced
- 20 grams fresh root ginger, thinly sliced
- 3 cinnamon sticks, plus extra to serve
- 3 star anise
- 6 whole cloves
- 2 tablespoons runny honey
- 1 lemon, juiced
- 1 crisp eating apple, thinly sliced, to serve
- 200 millilitres optional, for the grown-ups: dry cider (or 120ml calvados instead)
Method
- Warm gently: Set over a low to medium heat and warm slowly until the punch is steaming and just starting to show small bubbles around the edge. Do not let it boil, as this dulls the fresh apple flavour and can make the spices bitter.
- Infuse: Reduce the heat to its lowest setting, cover with a lid and leave to infuse for 20 minutes, stirring once or twice, so the spices release their flavour.
- Taste and balance: Stir in the lemon juice, then taste. Add a little more honey if you'd like it sweeter, or a squeeze more lemon for sharpness. Take out the cinnamon sticks, star anise and cloves with a slotted spoon if you'd like a clearer punch.
- Add a splash for the grown-ups (optional): Take the pan off the heat. For the adult version, add the dry cider or calvados just before serving so the alcohol is not cooked off. For a mixed crowd, leave the pan alcohol-free and add 25ml calvados or 50ml dry cider to individual mugs instead.
- Ladle and serve: Ladle the punch into heatproof glasses or mugs, adding a few orange slices, a thin slice of fresh apple and a cinnamon stick to each. Serve warm.
Cook's notes
Make ahead: infuse the punch, cool and keep in the fridge for up to 2 days, then reheat gently before serving.
Slow cooker: combine everything except the lemon juice, alcohol and apple slices, and keep on low for 2 to 3 hours, which is ideal for a party. Alcohol-free by default, so it suits children and drivers; add the cider or calvados per mug for mixed gatherings. Serve it cold: chill the infused punch and serve over ice with soda water for a lighter, fizzy drink.
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