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Mulling Spices
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| * Exported from MasterCook * Mulling Spices Recipe By :Vicki Beach Serving Size : 0 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- | |
| 3 boxes (1 oz each) | cinnamon sticks, (about 25 2-inch sticks) |
| 6 whole nutmegs | |
| 1/3 cup | chopped dried orange peel |
| 1/3 cup | chopped dried lemon peel |
| 1/4 cup | whole allspice |
| 1/4 cup | whole cloves |
| 2 tablespoons | crystallized ginger, chopped |
cheesecloth
Cut double layers of cheesecloth into 14 5-inch squares. Have ready 14 8-10 inch long pieces of string. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or small heavy skillet until broken into small pieces. Mix with remaining ingredients. Tie 3 generous tablespoonsful in each cheesecloth square.
To mull wine: Stir 1/2 cup of water and 1/3 cup granulated sugar in a 2 quart saucepan until sugar disolves. Add 3 1/4 cups wine and the spice bag. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Remove spice bag & serve.
Yield:
"14 bags"
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Per Serving (excluding unknown items): 85 Calories; 5g Fat (40.2% calories from fat); 2g Protein; 16g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 64mg Sodium. Exchanges: 1 Grain(Starch); 1 Fat.
NOTES : To dry citrus peel: With vegetable peeler remove colored part of peel from 2 large oranges and 4 lemons. Place in a single layer on a plate: cover with paper towel and let stand at room temperature one day or until dried. Snip into small pieces
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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