Mulling Spices For Wineapple Cider Recipes

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 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.

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.

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.

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:

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.

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.