Tuesday, November 23, 2010

Mulled Cider

Here's a great recipe for a before dinner drink that shouts Thanksgiving. The added bonus in making a mulled cider is that the entire house smells wonderful as it cooks.

Mulled Cider

1/2 gallon of cider (64oz.)
3 cinnamon sticks
8 whole cloves
8 whole allspice
1 orange, peel and juice
rum or brandy (optional)

Use a pot large enough to hold all the apple cider. Toast the cinnamon, cloves, and allspice by heating the pan over medium heat and tossing the spices occasionally to prevent burning. The spices should become very fragrant within a minute or two. Add the cider.

Use a vegetable peeler to peel only the orange part of the skin of the orange. You don't want any of the white pith because it imparts a bitter taste. Add the peel then squeeze the juice of the orange into the cider. Bring to a simmer, lower the heat and continue cooking for 20 minutes. Serve.

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