WHAT ARE MULLING SPICES RECIPES
MULLING SPICES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Steps:
- Place all ingredients in a food processor; cover and process until blended. Store in an airtight container in a cool, dry place for up to 1 year., Mulling Spices may be used to prepare the following recipes: Holiday Spice Pancakes, Mulled Red Wine and Mulled Wine-Poached Apples.
Nutrition Facts : Calories 215 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 22mg sodium, CarbohydrateContent 55g carbohydrate (53g sugars, FiberContent 1g fiber), ProteinContent 0 protein.
MULLING SPICES RECIPE | MYRECIPES
Store-bought mulling spices are often muted. In this vibrant version, oranges and fresh ginger are dehydrated and blended with whole spices. Each spice packet is designed to flavor one bottle of apple cider or a soft, fruity red wine, such as Zinfandel.
Provided by Justin Chapple
Total Time 7 hours 0 minutes
Yield 8 spice packets
Number Of Ingredients 7
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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One advantage of making your own blend: You can tailor the flavors to your taste. Use the blend shortly after combining the ingredients to get the most flavor from the rind. Because the spices are steeped in liquid and then discarded, they add no calories to recipes. A small tin of these spices—along with a bottle of cabernet sauvignon and the recipe for Hot Mulled Wine—would make a welcome gift.
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MULLING SPICES - EASY RECIPE | GRACE AND GOOD EATS
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