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Ingredients
- 3 box cinnamon sticks (1 oz each)
- 6 whl nutmegs (1 oz)
- 1/3 c. dry orange peel
- 1/3 c. dry lemon peel minced
- 1/4 c. whole allspice and whole cloves
- 2 Tbsp. crystallized ginger finely minced (1 oz)
Directions
- Cut doubled layers of cheesecloth into fourteen 5-inch squares. Have fourteen 10-inch-long pcs plain white string ready. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or possibly a small heavy skillet till broken in small pcs. Mix with remaining ingredients. Tie 3 generous tablespoonful in each cheesecloth square.
- Makes 14 bags.
- To mull wine, stir 1/2 c. water and 1/3 c. sugar in a 1-1/2 to 2-qt pan over medium heat till sugar dissolves. Add in 3-1/4 c. wine and the spice bag. Reduce heat to low, cover and heat very gently till mix is very warm but not boiling, about 20 min. Throw away spice bag.
- To mull cider, just add in spice bag to 8 c. apple cider in a 2-1/2 to 3-qt pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 min. Throw away spice bag.
- (Each spice bag holds sufficient to mull a 750 ml bottle of red wine - about 3-1/4 c. - or possibly a half gallon - 8 c. - apple cider.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 98g | |
| Calories 131 | |
| Calories from Fat 25 | 19% |
| Total Fat 2.92g | 4% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 498mg | 14% |
| Total Carbs 35.19g | 9% |
| Dietary Fiber 13.3g | 44% |
| Sugars 3.03g | 2% |
| Protein 3.41g | 5% |
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