|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mulled wine or apple cider are welcome hot beverages at fall and winter gatherings; the warm spices offer a comforting flavor and add a special touch to any party. And mulling spices have a side benefit—your house smells wonderful when guests arrive.
This spice mix makes a nice gift for friends who enjoy mulled cider or red wine. If you are giving spice bags as a present, be sure to include recipe instructions for how to use it at home. For at home storage, keep the bags in an airtight container in a cool, dry place.
- 3 ounces cinnamon sticks
- 6 whole nutmeg
- 1/3 cup dried orange peel (chopped)
- 1/3 cup dried lemon peel (chopped)
- 1/4 cup allspice berries
- 1/4 cup whole cloves
- 2 tablespoons crystallized ginger (finely chopped)
- 14 pieces of double-layer cheesecloth (cut into 5-inch squares)
- 14 (10-inch) lengths of white string
Gather the ingredients.
Place the cinnamon sticks and nutmeg in a heavy-duty freezer bag, press the air out, and seal.
Pound the spices with the bottom of a rolling pin, small heavy skillet, or kitchen mallet to break them into small pieces.
Place about 2 tablespoons of the spice mixture in the center of each 5-inch square of double-layer cheesecloth.
Tie the cloth securely with string and use it to prepare mulled cider or wine.
How to Use
- Each bag will spice 3 1/4 cups (a 750 ml bottle) of red wine, or 1/2 gallon (8 cups) of apple cider.
- To make mulled red wine, combine the wine, 1/3 cup honey or sugar, and the spice pouch in a pot. Warm over low heat for about 20 minutes, stirring once in a while to make sure the sweetener is dissolved. Ladle the liquid into mugs, discarding the spice pouch.
- To make mulled apple cider, all you need is the spice pouch and cider. Just place in a pot, bring the mix to a boil, cover, and simmer on low for about a half an hour. Discard the spice pouch and serve the hot cider in mugs.
- Mulling covers up many of the subtleties of wine, so don't waste money on the really good stuff. Look around on the middle shelves for medium-priced bottles—not too cheap, but not much more than twenty dollars.
- You want a big, bold, dry red wine to shine through the mulling so you don't get a mouthful dominated by the spices. Go with a Malbec, Zinfandel, or Syrah/Shiraz. Blends are usually cheaper; a blend of two or even three of these varieties would be a fine choice.