Cranberry Spice Sachets For Mulled Wine Recipes

CRANBERRY-SPICE SACHETS FOR MULLED WINE

Steps:

• For the cranberry-spice bags, combine 1/4 cup cranberries, 2 cinnamon sticks, 2 candied orange peel strips, and 2 tablespoons crystallized ginger in each of eight decorative bags. Store at room temperature up to 1 month. Makes enough for 8 batches of mulled wine or cider.
• When it's time to make mulled wine, bring the contents of one bag of spices and the wine to a simmer. Reduce heat to low and barely simmer 30 minutes, until flavor is infused into wine; stir in sugar until dissolved. Strain. (This will make around 6 servings).
• If you would perfer mulled cider, prepare as directed for mulled wine, except omit the sugar.

MULLED CRANBERRY SAUCE

Steps:

• Wrap the cinnamon stick, peppercorns, orange zest and cloves in a small piece of cheesecloth and tie closed with kitchen twine to make a bundle.
• Combine the cranberries, sugar, 1 1/2 cups water, the wine and a pinch of salt in a medium saucepan; add the cheesecloth bundle and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and let cool.
• Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight; discard the cheesecloth bundle. Garnish with thin strips of orange zest.

CRANBERRY MULLED WINE

Steps:

• In a large stock pot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour and check for seasoning, may need more sugar. Serve strained in mugs.

MULLED CIDER SPICE SACHETS

Steps:

• Place cinnamon sticks and cardamom pods in a plastic bag.
• Crush cinnamon sticks and cardamom pods using a rolling pin or the bottom cast iron skillet.
• Mix the crushed spices with the rest of the ingredients.
• Portion into six ready-made muslin tea bags or make your own with cheesecloth and kitchen string.
• Each sachet flavors 3 quarts apple cider.
• Write on a gift tag or paper and attach to gift:.
• Mulled Cider Sachets.
• 3 quarts apple cider.
• 1 orange, sliced.
• 1 spiced sachet.
• 8 cinnamon sticks.
• Pour apple cider into saucepan or crockpot. Place sachet(or bag) into pot. Simmer 20 minutes and serve warm with a cinnamon stick.
• Variation:.
• Replace 1 quart cider with another fruit juice, like cranberry.

MULLED CRANBERRY SAUCE

Steps:

• Combine all ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to a bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. cover; keep chilled.)

VIN CHAUD (SPICED WINE) CRANBERRY SAUCE

Steps:

• Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

SPICE SACHETS FOR MULLED CIDER AND WINE

Steps:

• Place spices in the center of each cheesecloth square. Gather edges and neatly tie each sachet with kitchen twine. Tie each bag with a ribbon, and tuck a sprig of evergreen or holly into the bow.
• For a gift: Attach a sachet to a jug of apple cider or bottle of wine. Include recipe on an index card or other recipe card as follows: Remove the ribbon and greens from sachet. Combine l gallon of apple cider or 750ml bottle of wine with l spice sachet in a large nonaluminum pot. Simmer over low heat 15 minutes if using wine or 30 minutes if using apple cider. Ladle into mugs and serve hot, garnish with a cinnamon stick or orange slice, if desired. Makes approximately 32 servings.

MULLED-WINE CRANBERRY SAUCE

Steps:

• Finely grate peel from 1 orange and reserve. Cut off peel from second orange and white pith from both oranges. Using small sharp knife and working over bowl to catch juice, cut between membranes to release orange segments. Cut segments in half crosswise; reserve juice.
• Combine cranberries, wine, sugar, ginger, cinnamon, cloves, nutmeg, grated orange peel, and reserved juice from oranges in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer uncovered until berries burst and juices thicken slightly, stirring frequently, about 20 minutes. Remove from heat; stir in orange segments. Transfer sauce to bowl. Cool to room temperature. Cover and chill. (Can be prepared 1 week ahead. Keep refrigerated.)