MULLING RECIPES

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MULLING SPICES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mulling Spices Recipe: How to Make It - Taste of Home image

My mulling blend is a merry combination of sugar and spice and a nice touch of citrus peel. Use it to flavor pancakes or waffles, wines or cider and even as a spice blend for poached apples.—Cindy Fuller, Forest City, North Carolina

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield about 2 cups.

Number Of Ingredients 6

2 cups packed brown sugar
1 tablespoon ground cinnamon
2 teaspoons dried grated lemon zest
2 teaspoons dried orange zest
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

4 oranges, sliced into 1/8-inch rounds (about 40 slices), ends discarded
8 ounces (one piece) fresh ginger
8 sticks cinnamon
40 whole black peppercorns
24 whole allspice berries
24 whole star anise pods
16 whole cloves

Steps:

  • Preheat the oven to 175°. Set large wire racks on each of 3 large rimmed baking sheets. Arrange the orange slices in a single layer on 2 of the racks. Dry the oranges in the upper and lower thirds of the oven for about 4 hours, until the flesh is slightly tacky and the peel is crisp; flip the orange slices and shift the pans from top to bottom and front to back halfway through drying. Let the slices cool completely on the racks.
  • Meanwhile, trim the ginger as necessary to fit the width of a mandoline. Slice the ginger into lengthwise strips 1/8 inch thick; discard the end pieces. Arrange the ginger in a single layer on the remaining rack. Dry the ginger in the oven for about 3 hours, until dry to the touch; flip the ginger and shift the pans from front to back halfway through drying. Let the ginger cool.
  • Divide the oranges, ginger and spices into 8 bags and secure with twine.

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