Most people think of enjoying a hot cup of mulled apple cider on a cold Fall or Winter evening, but here’s a surprise: it’s good as a jelly too!
The recipe for mulled apple cider is quite simple.
Mulled Apple Cider Konnyaku Recipe
Prep time: 30 min / Total Time: 4 hrs
500 ml apple juice
1/2 tsp cloves
1/2 tsp allspice berries
1/2 tsp cardamom seeds
1 cinnamon stick
5 g konnyaku powder
1. Pour the apple juice into a sauce pan and bring to a simmer over medium heat.
2. Place the spices into a small stock pouch and then toss the pouch into the apple juice. Turn the heat to low and let it steep for 20 minutes.
Apple Cider Mulling Spices
3. Remove the spice pouch and add the konnyaku powder. Whisk until the powder is dissolved.
4. Pour the hot mulled cider into each Royal Selangor Jelly Mould then refrigerate for 4 hours.
(optional: you can choose to fill the mould partway with cider, add a few mulling spices, then chill to set. Repeat as desired. You will get an effect similar to our Engagement Jelly, Golden Mango-Kiwi or Orange Dream-Jiggle jellies.)
5. Demould and enjoy!
When I tasted the mulled apple cider after the steeping process, I could tell it was going to be good. That cardamom in it is absolutely brilliant. I’m glad I started cooking with it. It really transformed the flavor in our Rose-Cardamom Sago Gula Melaka. Stay tuned, because we’ve got another amazing creation using cardamom coming up!
This post was supposed to be a double-dessert post celebrating apples. Unfortunately the second part wasn’t ready by the time I needed to get this post out. If it works, we’ll post about it tomorrow.