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Print this Recipe    Mulling Spice

Mulled Cider
This makes 14 bags, each bag is enough to mull a 750-ml bottle of red
wine, or 1/2 gallon of apple cider.

3 boxes (1 ounce each) cinnamon sticks (about 25 2-inch long sticks)
6 whole nutmegs
1/3 cup each chopped dried orange and lemon peel
1/4 cup each whole allspice and whole cloves
2 tablespoons finely chopped, crystallized ginger

Cut doubled layers of cheesecloth into fourteen 5-inch squares.
Have ready fourteen 8-10 inch long pieces of plain white string.
Put cinnamon sticks and nutmegs in a plastic bag and crush with a
rolling pin or small heavy skillet until broken into small pieces.
Mix with remaining ingredients. Tie 3 generous tablespoonsful in
each cheesecloth square.

To mull wine: Stir 1/2 cup water and 1/3 cup granulated sugar in
a 1 1/2 to 2 qt. saucepan until sugar dissolves. Add 3 1/4 cups
wine and the spice bag. Reduce heat to low, cover and heat very
gently until mixture is very hot but not boiling, about 20 minutes.
Discard spice bag.

To mull cider: Add spice bag to 8 cups apple cider in a 2 1/2-3
qt. saucepan. Bring to a boil, reduce heat, cover and simmer 30-35
minutes.

To dry citrus peel: With vegetable peeler remove colored part of
peel from 2 large oranges and 4 lemons. Place in single layer on
plate; cover with paper towel and let stand at room temperature
one day or until dried. Snip in small pieces with kitchen shears
or chop coarse with knife.

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