Our house is filled with the warm, comforting scent of cinnamon, anise and ginger thanks to this big batch of mulling spices.
This batch of heavenly scented mulling spices will be making it’s debut at the 11th Annual Holidaze Craft Sale (November 22 and 23, 2014) at the West End Cultural Centre. I’ll be selling little bundles for visitors to take home and Fruit Share will be using it to serve up delicious hot apple cider.
The baggies, containing 2 mulling sachets (enough to flavor 4 litres of cider) will be selling for $5 each. But be warned, there’ll only be a limited number of baggies available, so get there early!
Just in case you miss the sale, here’s the recipe. Go ahead, make some for yourself or for holiday gift giving. These little bundles make great teacher or hostess gifts.
- 4 cloves
- 4 allspice berries
- 4 peppercorns
- 2 cinnamon sticks broken into pieces
- 1/2 tbsp dried orange peel
- 2 cardamom pods
- 2 star anise pods
- 1/2 tsp candied or crystalized ginger
- Also Needed
- Cheesecloth 6"x6" square
- Bakers' string
- In a large bowl, mix all ingredients well.
- Place all ingredients in the center of a piece of cheesecloth.
- Bring corners of cheesecloth together and tie with bakers' string.
- To make Mulled Cider
- Pour 1 to 2 quarts (litres) of apple juice or cider into a large pot or crockpot.
- Add spice sachet.
- Let simmer (not boil) for a minimum of 15 minutes. The longer it steeps the more flavor!
- This spice combination is also excellent with cranberry juice or mulled red wine (Glögg or Glühwein).
- Yield 1 sachet to flavor up to 2 quarts or litres of cider
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.