Blackberry and apple mull
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Blackberry and apple mull
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Ingredients
- 150g blackberries, plus extra to garnish
- 800ml cloudy apple juice
- 1 x 750cl bottle good-quality red wine (Merlot or Shiraz)
- 100g demerara sugar
- 2 cinnamon sticks
- 2 star anise
- 4 cardamom pods, lightly crushed
- 2 tbsp orange liqueur, such as Cointreau
- 1 red apple, sliced into very thin discs
- pared zest of 1 orange, to garnish
Step by step
Get ahead
Make up to a day ahead, chill and reheat gently to serve.
- In a food processor, purée the blackberries with 200ml of the apple juice and strain through a fine sieve into a large pan, discarding the pips in the sieve.
- Add the remaining apple juice, red wine, demerara sugar, cinnamon sticks, star anise and cardamom pods.
- Heat gently, stirring occasionally, until the sugar has dissolved. Continue cooking over a gentle heat for 12-15 minutes – do not boil.
- Just before serving, stir in the liqueur. Ladle into heatproof glasses; garnish with apple slices, orange zest and a few blackberries.
