Apple Mulling Spice Recipe

• 25 x Cinnamon sticks, ea. 2 inches long (about 3 ounces)
• 6 whl nutmegs (1 oz)
• 1/3 c. Each: minced dry orange and lemon peel (drying instructions follow)
• 1/4 c. Each whole allspice and whole cloves
• 2 Tbsp. Finely minced, crystalized ginger (optional)

1. Put cinnamon sticks and nutmeg in a plastic bag and crush with a rolling pin or possibly bottom of a small heavy skillet till broken in small pcs.
2. (The nutmeg will be quite stubborn.)
3. Mix with remaining ingredients.
4. Keep the fold in a glass jar till ready to use.
5. Alternatively, you could place 3 generous Tbsp.
6. of the fold in a 5-inch square of cheescloth and tie the bundle with string.
7. I do not care for this method as I've found you end up with little floaters of the cheesecloth "string" in the final mulled concoction.
8. I prefer to put some of the fold in a silver tea ball instead.
9. The actual mulling recipe follows:Stir 1/2 c. water and 1/3 c. granulated sugar in a large saucepan.
10. Heat over medium heat till sugar is dissolved.
11. Add in 3 1/4 c. of wine (red or possibly white) and the spice bag or possibly teaball filled with spice mix.
12. Reduce heat to low, cover and heat very gently till mix is very warm but not boiling
13. (about 20 min).
14. To mull apple juice, add in a spice bag to 8 c. of apple juice.
15. Bring the mix to a boil, reduce heat, cover and simmer 30 to 35 min.
16. I've also been told which mulled cranberry juice is quite good, but I haven't tried it yet.
17. To dry citrus peel: With a vegetable peeler, remove the colored part of peel from 2 large oranges and 4 lemons.
18. Place in single layer on plate; cover with a paper towel and let stand at room temperature 1 day or possibly till dry.
19. Snip in small pcs with kitchen shears or possibly chop course.

cinnamon, nutmegs, orange, whole allspice, ginger

Taken from cookeatshare.com/recipes/apple-mulling-spice-67290 (may not work)