Cider at Christmas


Traditionally Christmas is the season of good cheer and we certainly need it this year. However you are spending Christmas, a glass of good cider can certainly help to make it cheerier.

Mosser cider is fermented dry from 100% juice with no sweeteners added. This makes it an ideal accompaniment for many festive dishes. In particular it goes particularly well with a Christmas goose or a Christmas Eve joint of ham. It also brilliant with pork so I’m sure it would be great with boar’s head (but I’ve yet to try that). For vegetarians, and those deciding to lay off the meat after Christmas, a dry cider is the perfect partner for a piece of cheese or cheese dishes. It is ideal, too, for many other vegetarian and vegan dishes, particularly those involving fried vegetables such as aubergine.

Perry is best drunk either by itself as an aperitif or with fish.

Last, but not least, a superb warming drink on a cold winter day is mulled cider – see recipe below. If you live locally, Lorton Village Shop has a licence until Christmas Eve and is mulling cider on the premises (although, regrettably, you may have to drink it outside because of the current restrictions). They also have two ciders for sale – Belle de Boskoop and West is Best.

Mulled cider:

1 bottle Mosser cider
1/3rd bottle Mosser apple juice (also available at Lorton)
2 large tablespoons dark brown sugar
3 tablespoons Calvados or cider brandy (optional)
grated orange rind
2 whole cloves
1 cinnamon stick, broken

Heat gently and allow to infuse for 10 minutes before serving hot