![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
The weather is nearing toward an early frost here, the cider is out in the markets and on the farm stands, and the air, even during midday, is crisp. When the leaves turn, it is time, for me, to make mulled cider.
1 gallon cider
3 cinnamon sticks
5 cloves
pinch of orange zest
1 whole allspice
1 whole nutmeg
a couple (3?) of whole star anise
Pour all the cider into a pot (I use the big old stew pot - at Thanksgiving and Christmas when upwards of 30 people are present and partaking I fill a whole lobster pot with cider and adjust the spices accordingly). Heat the cider to a gentle simmer (medium-low on our electric range). Crack the allspice and nutmeg in half. Put the spice in a tea-sack (tea bags for loose tea). Simmer for at least half an hour. Keep the heat on low and serve piping hot - with a cinnamon stick in the mug, if you want to be festive.
1 gallon cider
3 cinnamon sticks
5 cloves
pinch of orange zest
1 whole allspice
1 whole nutmeg
a couple (3?) of whole star anise
Pour all the cider into a pot (I use the big old stew pot - at Thanksgiving and Christmas when upwards of 30 people are present and partaking I fill a whole lobster pot with cider and adjust the spices accordingly). Heat the cider to a gentle simmer (medium-low on our electric range). Crack the allspice and nutmeg in half. Put the spice in a tea-sack (tea bags for loose tea). Simmer for at least half an hour. Keep the heat on low and serve piping hot - with a cinnamon stick in the mug, if you want to be festive.
Tags: