Hot spiced apple juice (Gingerbread recipe below this recipe)
Ingredients (makes 2.5 litres of apple juice)
- 2l of pressed cloudy apple juice
- 500ml of water
- 6 orange slices
- 6 lemon slices
- 1 cinnamon stick
- 10 cloves
- 10 cardamom pods
- 1 tsp of ground cinnamon
- 1 tsp of ground ginger
- 1/2 tsp of ground nutmeg
When I am making this drink at the woods, I combine the spices in a small box to carry them up, and buy the apple juice in 2l cartons. 2.5l of hot spiced apple juice is enough for a family of six, but when I make this for any other sized gathering I still box the spices in the quantity above, making up one box per 2l juice carton. This means, once I am at the wood, all I need to do is add juice, water, fruit slices and one box of spices to each batch of juice I make, so no measuring is necessary at the time.
- Spices in batches sufficient for each 2l of apple juice required
- The rest of the ingredients (apple juice and fruit slices)
- Water (500ml for each 2l carton of apple juice)
- Wooden spoon
- Large pan that holds at least 3l
- Tripod or some method of holding the pan / griddle over the flames
- Matches / lighter
- Natural firelighters / tinder
- Dry kindling if there is not a supply where you are going
- Recipes or instructions
- Gingerbread if serving with the juice (recipe below).
I like to laminate any instructions or recipes I use so that I can carry them up to the woods and keep them handy without getting them wet or muddy.
When you are outdoors ready to cook
- Light your fire.
- Wait for the embers to be hot, and the flames to die down.
- Place all the ingredients in the pan and heat to the required temperature.
- Ladle out into mugs.
- Serve with gingerbread if desired.
Ingredients (enough for a gathering of twenty)
For the gingerbread
350g plain white flour
1tsp bicarbonate of soda
2tsp ground ginger
175g light brown soft sugar
4tbsp golden syrup
1 beaten egg
For the icing
250g sieved icing sugar
1 egg white
1tsp lemon juice
Obviously, this is not something I attempt at the wood, but the gingerbread travels well in tins and is perfect for warmth on a frosty day.
To make the gingerbread
- Sieve flour, bicarbonate of soda and ginger into a bowl.
- Rub in the butter until the mixture is like breadcrumbs.
- Mix in the sugar.
- In a separate bowl, beat the egg and syrup together, then stir into the flour mix.
- Continue to mix until a dough forms.
- Roll out to half a centimetre thick.
- Cut out star shapes and place on a baking tray covered with greaseproof paper.
- Cook at 190 degrees centigrade or gas mark 5 for 10 minutes or until golden brown.
- Carefully transfer to a cooling rack.
- When cool, pipe icing round the outline of the star and leave to set.
- Store in airtight container.
To make the icing
Combine ingredients (above) and mix until smooth.