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Print this Recipe    Mulled Cider

clean cheesecloth
string or thread

1 whole nutmeg
3 cinnamon sticks, broken up
2 tsp whole cloves
2 tsp whole allspice
two or three thin slices fresh or crystallized ginger

Place spices in the middle of about a 5"x5" square of double
thickness cheese cloth. Gather up corners and tie tightly with
string, with scissors cut of extra string and cheesecloth. You
should end up with a nice neat ball a little larger than a golf
ball.

Fill crock pot or other slow cooker with fresh cider and throw in
spice bundle. Let simmer on high about two hours or low on four.
Turn to low to keep warm, set out a ladle, a hotpad for the lid,
and mugs and let people have at it. It will make your house smell
incredibly wonderful as an added bonus.

As the cider gets low you can keep adding fresh until you've cycled
through about two crocks full. Then I usually make up a new spice
bundle if I need to keep it going.

I use a small (2 qt maybe?) slow cooker. If you use a larger one,
you may want to increase the spices, or use multiple bundles for
better infusion.

Sediment will collect on the bottom, probably from the cider, but
I think more >from the ginger. That's why I think crystallized
might be better. The sediment can look kind of gross, but people
rave about the stuff anyway. If anyone has a solution to eliminate
that (short of straining piping hot cider) I'd love to hear it.

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