Mulled wine spice mix
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Oranges | |
| 8 | (3-in) stick cinnamon, | |
| Broken into small pieces | ||
| ¼ | cup | Whole cloves |
| ¼ | cup | Whole allspice |
| 4 | Whole nutmeg, cracked and | |
| Broken into small pieces | ||
| 3 | drops | Oil of cinnamon |
Directions
Peel rind from oranges in ½ inch strips, cutting into white membrane as little as possible. Reserve oranges for later use. Place rind strips, outer side up, on a wire rack on a baking sheet. Bake at 200 degrees, leaving oven door slightly open, 2 to 2-½ hours or until rind is dry. Check often. Let cool. Break into small pieces.
Combine dried orange rind and remaining ingredients; mix well. Yield: about 1-½ cups.
To use: Combine ⅓ cup mulled wine spice mix with 1 quart Burgandy and 1 quart apple juice. Heat to boiling; cover, reduce heat and simmer 20 to 30 minutes. Strain spices before serving. For a nonalcoholic beverage, ⅓ cup cup mulled wine spice mix may be combined with ½ gallon apple cider. Servings: ½ gallon.
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