Mulled Cider Or Mulled Wine Spice Packs Food

MULLED CIDER

Steps:

• Pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.
• Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 20-30 mins. Ladle into glass mugs to serve.

MULLED CIDER OR MULLED WINE SPICE PACKS & RECIPES

Steps:

• Cut 14 square of cheese cloth in to 5 inch squares
• Put cinnamon sticks and nutmeg in a plastic bag. Smash and break these up with what ever tool you have. A bottom of a pan works as well. break in to small pieces.
• pour smashed pieces in to a bowl.stir in orange peel lemon peel,allspice,cloves,and ginger
• Put about 2 tablespoons of spice in to the center of each cheese cloth square, Gather corners of square and tie a string around it to secure.
• You can give these out at Christmas as gifts by securing to a gift with the cider recipe,or just keep them for yourself. I cut the recipe for spice in half if they are for myself.
• Mulled cider- place spice bag and Cider in to a slow cooker. start on high,and cook for 1 hour,and reduce to low. to keep it warm for guests. You can keep on low and leave it for hours. The longer the spice bag is in the stronger the spice flavor.
• mulled wine- Place sugar and water in to sauce pan. stir until it dissolves. Add wine and spice bag.heat on low heat until small bubbles appear around the edge of the pan.Do not boil.
• discard spice bag and serve. You may keep it warm in a crock pot on low heat.

MULLING SPICES (FOR WINE/APPLE CIDER)

Steps:

• Open cardamon pods and remove seeds; crust lightly.
• Combine seeds with cloves, allspice and orange peel.
• Place 2 teaspoons of spice mixture in the center of a 4 inch square of cheesecloth or muslin; bring corners together and tie with string to make a bag.
• Tie 3 cinnamon sticks to each bag; repeat with remaining spice mixture.
• Directions for use: Place 1 bag in 1 quart apple cider, cranberry juice or red wine.
• Simmer for 15 to 20 minutes.
• Serve warm.

MULLED CIDER (SPICE BAG)

Steps:

• Lay two pieces of cheesecloth on a flat surface.
• Place broken cinnamon stick, cloves, allspice, and orange peel in the center.
• Bring up corners and tie with string.
• In a saucepan mix the ingredients for the cider and put the spice bag into it.
• Heat till flavors are well-blended.
• Remove the spice bag.

WHOLE SPICE MULLING MIX FOR WINE OR CIDER

Steps:

• Double cheese cloth & cut 14 5-inch squares. Cut 14 10-inch pieces of string.
• Place cinnamon sticks and nutmeg into a plastic bag & crush until approximately the size of the smaller spices using a meat mallet or heavy pan.
• Place in a bowl & mix with remaining smaller spices.
• Divide the mixture evenly among the 14 cheesecloth squares, about three heaping teaspoons each. Tie each square with string.
• For mulled wine - Create a simple syrup by dissolving 1/3 cup sugar into 1/2 cup water over low heat. Add 3-1/4 cups wine & spice bag. Cover and bring to just below a boil. Remove spice bag & discard.
• For mulled cider - Add spice bag to 8 cups apple cider (I prefer fresh, refridgerated cider). Bring to just below a boil and simmer 30 - 25 minutes. Remove spice bag & discard.
• Serving suggestion - Serve in a warmed mug. Footed looks really neat. I also serve with a cinnamon stick standing in for a swizzle stick.

MULLED WINE

Steps:

• Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
• Remove from the heat and cool, leaving to infuse for about 30 mins.
• To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.