Holiday Mulled Spices Bags

Tags: allspice, cinnamon, cloves, ginger, Holidays, lemons, nutmeg, oranges

A Little Personal History:

I love the holdidays with Christmas  and New Year’s right at the top. And for your hot toddies, mulled wines, and winter drinks there’s nothing better than having some mulled spices bags handy. Here’s my favorite.

Description:

 

Categories:	Spice Blend
Servings:	14 sachet bags
Time:	– Preparation:   20 minutes
Equipment:	Double layer cheesecloth, food safe string, measuring cups and spoons, plastic bag, cutting board and rolling pin or small skillet, 1 small bowl, container and top, 14 wine corks (optional)
Difficulty:	Easy

Ingredients:

• 24 cinnamon sticks
• 6 whole nutmegs
• ⅓ cup chopped dried orange peel
• ⅓ cup chopped dried lemon peel
• ¼ cup whole allspice berries
• ¼ cup whole cloves
• 2 Tbs Candied Ginger, chopped

Procedure:

1. Cut cheesecloth into fourteen 5″ squares.
2. Cut fourteen 10″ pieces of string.
3. Put cinnamon sticks and nutmegs in a plastic bag. On cutting board crush with a rolling pin or a small heavy skillet until broken in small pieces.
4. In a small bowl, mix with remaining ingredients until well milled.
5. Tie 3 Tbs mulled spices into each cheesecloth square and tie with string. Optionally tie wine cork to each bag.
6. Transfer sachets to airtight container and seal.

Advanced Preparation:

• Intended to be prepared in advance and stored in cool place till needed.

Tips, Notes, and Variations:

• Wine:To mull wine, stir 1/2 cup water and 1/3 cup sugar in 2-quart pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the spice bag. Reduce heat to low, cover and heat slowly until mixture is very hot but not boiling, about 20 minutes. Discard spice bag and serve.
• Cider:To mull cider, add spice bag to 8 cups apple cider in a 3-quart saucepan. Bring mixture to a boil, reduce heat, cover, and simmer for 30 to 35 minutes. Discard spice bag and serve.
• Rum/Spirits: To mull Rum or other spirit, add 750ml. bottle of liquor and spice bag to a 3 quart saucepan. Heat over very low heat and simmer for 30-35 minutes. Discard spice bag and pour back into bottle.