Mulled holiday cider

Yield: 5 cups

Measure Ingredient
32 ounces Apple juice
10 Pineapple sage leaves
15 Lemon verbena leaves
⅛ teaspoon Aniseed, ground
¼ teaspoon Ground cloves
Cinnamon sticks 1 for the recipe, and one for each guest
½ cup Pineapple canned (unsweetened) OR fresh
½ cup Pears (peeled, diced)

In a noncorrodible pot, bring apple juice to a boil, then reduce heat to medium and add remaining ingredients. Simmer for 30 minutes, or longer for stronger flavor. Remove the cinnamon stick, fruit, and herb leaves. Serve with a cinnamon stick in each mug.

Makes 1-¼ quarts

* Source: Karen Iacobbo * Published in: The Herb Companion - October/November 1993 * Typed for you by Karen Mintzias

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