A sweet and spicy tipple to beat the cold weather from Olia Hercules.
Dissolve 50g of the caster sugar in the water over a gentle heat, stirring regularly. Add the spices and the quince.
Cover with a lid and simmer slowly for two hours, topping up with a little water if necessary. You should be left with a saucepan of amber-coloured fruit and a gorgeous spiced syrup.
Strain the syrup, setting aside the quince to have with some ice-cream or in your morning porridge.
Mix the cider with the syrup and heat gently and briefly so as not to (God forbid) let all of the alcohol evaporate.