Mulling Spices For Wineapple Cider Food

MULLING SPICES FOR APPLE CIDER AND RED WINE

Steps:

• Gather the ingredients.
• Place the cinnamon sticks and nutmeg in a heavy-duty freezer bag, press the air out, and seal.
• Pound the spices with the bottom of a rolling pin, small heavy skillet, or kitchen mallet to break them into small pieces.
• Place the crushed spices in a bowl and stir in the orange peel, lemon peel, allspice, cloves, and crystallized ginger .
• Place about 2 tablespoons of the spice mixture in the center of each 5-inch square of double-layer cheesecloth . Alternatively, you can use empty single-serve tea filter bags.
• Tie the cloth securely with string and use it to prepare mulled cider or wine.

MULLED CIDER

Steps:

• Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot.

MULLING SPICES FOR CIDER

Steps:

• Combine cinnamon sticks, cloves, allspice, and nutmeg in an airtight container. Add lemon zest when making mulled cider.

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 WINE

Steps:

• Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

MULLED CIDER WITH FALL SPICES

Steps:

• In a large saucepan, bring cider, lemon zest, and spices to a boil; cover, and remove from heat. Let steep at least 20 minutes (or up to 4 hours). Ladle carefully into mugs, leaving most of the solids behind.

MULLING SPICES

Steps:

• Place all ingredients in a food processor; cover and process until blended. Store in an airtight container in a cool, dry place for up to 1 year., Mulling Spices may be used to prepare the following recipes:

MULLED APPLE CIDER

Steps:

• Tie small spices in a small cheesecloth and drop into the cider; allow cinnamon to just go on its own.
• Heat mixture on the stove and simmer for at least 30 minutes before serving, stirring occasionally to agitate the spices.
• Float orange slices on top of the cider.
• Pour into mugs and serve, with a cinnamon stick, if desired.
• Makes 1 gallon.

QUICK CIDER-MULLED WINE

Steps:

• Bring wine, brandy, apple cider, star anise, cloves, and 2 cinnamon sticks to a boil in a medium saucepan. Reduce heat to low and simmer until flavors are infused, about 15 minutes.
• Divide among mugs, garnish with 6 cinnamon sticks, if using, and serve.
• Do Ahead
• Mulled wine can be made 2 hours ahead; cover and store at room temperature, or chill up to 3 days. Rewarm over medium-low heat before serving.

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.

MULLING SPICES

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
• Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
• Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.