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Recipe Name: Apple Mulling Spice #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Beverage  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
25 Cinnamon sticks, ea. 2
inches long about 3
ounces
6 Whole nutmegs, 1 ounce
1/3 Cup(s) Each: chopped dried orange
and lemon peel drying
instructions follow
1/4 Cup(s) Each whole allspice and
Whole cloves
2 Tablespoon(s) Finely chopped, crystalized
ginger optional
Directions:
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
course. LOCKENE@JADE.AB.CA (EARL LOCKEN) REC.FOOD.RECIPES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 226
Calories From Fat: 54
Total Fat: 6.3g
Cholesterol: 14.7mg
Sodium: 195.3mg
Potassium: 855.3mg
Carbohydrates: 36.2g
Fiber: 5.9g
Sugar: 17.3g
Protein: 14.5g


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