Recipe - Mulled Apple Juice

25 Cinnamon sticks,
2 inches long (about 3
ounces)
6 Whole nutmegs (1 ounce)
1/3 cup Each: chopped dried orange
AND
lemon peel
(drying instructions
follow)
One fourth cup Each: whole allspice AND
whole cloves
2 tablespoon Finely chopped,
crystalized ginger
(optional)

Put cinnamon sticks and nutmeg in a plastic bag and crush with a rolling
pin or bottom of a small heavy skillet until broken in small pieces. (The
nutmeg will be quite stubborn.) Mix with remaining ingredients. Keep the
mix in a glass jar until ready to use.

Alternatively, you could place 3 generous tablespoons of the mix in a
5inch square of cheescloth and tie the bundle with string. I don't care
for this method as I've found you end up with little floaters of the
cheesecloth "string" in the final mulled concoction. I prefer to put some
of the mix in a silver tea ball instead.

The actual mulling recipe follows: Stir One half cup water and 1/3 cup
granulated sugar in a large saucepan. Heat over medium heat until sugar is
dissolved. Add 3 One fourth cups of wine (red or white) and the spice bag or
teaball filled with spice mix. Reduce heat to low, cover and heat very
gently until mixture is very hot but not boiling (about 20 minutes). To
mull apple juice, add a spice bag to 8 cups of apple juice. Bring the
mixture to a boil, reduce heat, cover and simmer 30 to 35 minutes.

I've also been told that mulled cranberry juice is quite good, but I
haven't tried it yet.

To dry citrus peel: With a vegetable peeler, remove the colored part of
peel from 2 large oranges and 4 lemons. Place in single layer on plate;
cover with a paper towel and let stand at room temperature 1 day or until
dried. Snip in small pieces with kitchen shears or chop course.

Enjoy!! Earl Locken lockene@cuug.ab.ca

* The Polka Dot Palace BBS 12018223627. Posted by LISA

Posted to MCRecipe Digest V1 #705 by Lisa Clarke lisa@gaf.com on Aug 1,
9