Apple Mulling Spice

From: (Earl Locken 974-0406)
Date: Mon, 15 Nov 1993 04:30:48 GMT

25 cinnamon sticks, ea. 2 inches long (about 3 ounces)
6 whole nutmegs (1 ounce)
1/3 cup each: chopped dried orange and lemon peel (drying instructions
1/4 cup each whole allspice and whole cloves
2 tablespoons finely chopped, crystalized ginger (optional)

Put cinnamon sticks and nutmeg in a plastic bag and crush with a
rolling pin or bottom of a small heavy skillet until broken in small
pieces. (The nutmeg will be quite stubborn.)  Mix with remaining
ingredients.  Keep the mix in a glass jar until ready to use.
Alternatively, you could place 3 generous tablespoons of the mix in a
5-inch square of cheescloth and tie the bundle with string.  I don't
care for this method as I've found you end up with little floaters of
the cheesecloth "string" in the final mulled concoction.  I prefer to
put some of the mix in a silver tea ball instead. The actual mulling
recipe follows:

Stir 1/2 cup water and 1/3 cup granulated sugar in a large saucepan.
Heat over medium heat until sugar is dissolved.  Add 3 1/4 cups of
wine (red or white) and the spice bag or teaball filled with spice
mix. Reduce heat to low, cover and heat very gently until mixture is
very hot but not boiling (about 20 minutes).

To mull apple juice, add a spice bag to 8 cups of apple juice.  Bring
the mixture to a boil, reduce heat, cover and simmer 30 to 35 minutes.

I've also been told that mulled cranberry juice is quite good, but I
haven't tried it yet.

To dry citrus peel: With a vegetable peeler, remove the colored part
of peel from 2 large oranges and 4 lemons.  Place in single layer on
plate; cover with a paper towel and let stand at room temperature 1 day
or until dried.  Snip in small pieces with kitchen shears or chop


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