Mulled Apple Cider

Appearing in print last week, this article on mulled cider includes a special recipe for homemade mulling spice (perfect for cider and wine). An inexpensive but inventive gift for those you plan to gift. I've done this every year for the past few, with great success. It's always nice to have cider and mulling spice on hand for those impromptu Holiday gatherings. Cheers.

Homemade Mulling Spice:

5 navel oranges, very thinly sliced into whole rounds

10-15 whole cinnamon sticks

20 cardamom pods

40 whole cloves

30 black peppercorns

20-25 star anise pods

Preheat oven to 200 degrees. Arrange orange slices on wire racks. Place racks over sheet pans. Allow oranges to gently bake until fully dehydrated, flipping once halfway through, about 3-4 hours.  

Allow oranges to cool completely on wire racks before dividing with remaining spices among 10 paper envelopes*. Secure with twine. 

Each packet should adequately flavor approximately one quart fresh apple cider or one bottle of red wine.

*Create paper pouches using pre-made envelopes or make your own with origami paper or parchment. Tie with kitchen twine.

Mulled Apple Cider:

1 packet homemade mulling spice (see recipe)

1 quart local apple cider

Place cider in a saucepan over medium-low heat or in a crockpot on middle setting. Add mulling spices. Allow to gently simmer for a few minutes. Remove from heat and steep for 10-20 minutes before serving. 

*Experiment with a variety of spices such as whole allspice berries, spicebush berries, candied ginger, or grated nutmeg.