Getting Ready for Apple Cider
It's starting to look like Fall everywhere we go (in a store). It's still very hot outside, but we can't help but think and dream of those cooler temps and cozy fires.
Today I made our own Mulling Spices (a Williams Sonoma Copy). Let me share how I did that and where I found these spices!
All you need is:
4 tablespoons plus 1 teaspoon of Whole All Spice Berries
1 cup of crushed cinnamon sticks (I put whole sticks in a bag and smashed with a rolling pin…it was a lot of fun)
2/3 cup plus 2 tablespoons of Dried Orange Peel
2 Tablespoons plus 2 teaspoons of Whole Cloves
Combine everything together and divide 2 Tablespoons into each bag. I used 10 bags total. Seal in an airtight container. I used the leftovers to simmer on the stove for a lovely aroma.
Each bag seasons 4 cups of Apple Cider. To use, we are following this recipe below-
Equipment & Ingredients:
- 2 tbsp Mulling Spices
- 1/2 gallon Apple Cider fresh, unfiltered
- 2 tbsp brown sugar optional
- orange slices for garnish
- cinnamon sticks for garnish
Pour the apple cider into a 3-quart saucepan, cover, turn the heat on medium-high.
While the cider is heating, measure out your mulling spices and brown sugar.
Add the mulling spices and brown sugar into the sauce pan with the cider.
Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20-30 minutes on low heat.
Use a fine mesh sieve to strain the hot mulled cider away from the spices.
Serve hot. Add a cinnamon stick and orange slice to each cup if desired.