| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mixes, Beverages |
1 |
Servings |
INGREDIENTS
| 2 |
|
Oranges |
| 8 |
|
(3-in) stick cinnamon, |
|
|
Broken into small pieces |
| 1/4 |
c |
Whole cloves |
| 1/4 |
c |
Whole allspice |
| 4 |
|
Whole nutmeg, cracked and |
|
|
Broken into small pieces |
| 3 |
dr |
Oil of cinnamon |
INSTRUCTIONS
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 hours or
until rind is dry. Check often. Let cool. Break into small pieces.
Combine dried orange rind and remaining ingredients; mix well. Yield:
about 1-1/2 cups.
To use: Combine 1/3 cup mulled wine spice mix with 1 quart Burgandy
and 1 quart apple juice. Heat to boiling; cover, reduce heat and
simmer 20 to 30 minutes. Strain spices before serving. For a
nonalcoholic beverage, 1/3 cup cup mulled wine spice mix may be
combined with 1/2 gallon apple cider. Servings: 1/2 gallon.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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