- 1 litre vintage cider
- 1 tbsp Fairtrade light brown soft sugar
- 100 ml golden rum
- 4 cloves
- 2 stick cinnamon
- 3 cm piece of fresh ginger, sliced
- 2 clementines, unpeeled and sliced into thin rounds
Place all the ingredients, except 1 clementine, into a large saucepan. Gently bring to a simmer for 10 minutes, until the sugar has dissolved.
Carefully strain and pour into heatproof glasses or mugs. Decorate each glass with a slice of the remaining clementine, with a few ginger slices and half a cinnamon stick if desired, and serve warm.