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Ingredients
- 2 x Oranges
- 8 x (3-in) stick cinnamon,
- Â Â Broken into small pcs
- 1/4 c. Whole cloves
- 1/4 c. Whole allspice
- 4 whl nutmeg, cracked and
- Â Â Broken into small pcs
- 3 dsh Oil of cinnamon
Directions
- Peel rind from oranges in 1/2 inch strips, cutting into white membrane as little as possible. Reserve oranges for later use. Place rind strips, outer side up, on a wire rack on a baking sheet. Bake at 200 degrees, leaving oven door slightly open, 2 to 2-1/2 hrs or possibly till rind is dry. Check often. Let cold. Break into small pcs.
- Combine dry orange rind and remaining ingredients; mix well.
- Yield:about 1-1/2 c..
- To use: Combine 1/3 c. mulled wine spice mix with 1 qt Burgandy and 1 qt apple juice. Heat to boiling; cover, reduce heat and simmer 20 to 30 min. Strain spices before serving. For a nonalcoholic beverage, 1/3 c. c. mulled wine spice mix may be combined with 1/2 gallon apple cider.
- Servings: 1/2 gallon.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 50g | |
| Calories 148 | |
| Calories from Fat 62 | 42% |
| Total Fat 7.38g | 9% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Potassium 541mg | 15% |
| Total Carbs 33.47g | 9% |
| Dietary Fiber 14.2g | 47% |
| Sugars 0.63g | 0% |
| Protein 3.04g | 5% |
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