Posted by Rachel | Posted in Tea and Accessories | Posted on 08-04-2009
Tags: 2 tea ball, flickr, infuser, puzzle, tools, web2.0
Mulled Apple Juice with Ginger?
I found this recipe and thought it sounded good.
Does anybody have a favourite recipe that they use?
Do you put rum in it? (Rum sounds funny to me for some reason.)
Or Brandy?
Or some other booze?
And what is the difference between mulled apple juice and hot cider??
Thanks
Merry Christmas
Mulled Apple Juice with Ginger (from ATCO Blue Flame Kitchen 2003 Holiday Collection cookbook)
Zest from 1 lemon
12 cups apple juice
1 can (355mL) frozen apple juice concentrate
3/4 cup finely chopped crystallized ginger
3 cinnamon sticks
1 tsp whole cloves
1/2 tsp whole allspice
Combine all the ingredients in a large tea ball or cheesecloth bag except the apple juices.
Put spice mix and juices in a slow cooker and cook on high for 2.5-3 hours.
I don’t see a lot of difference, only that this recipe asks for cider to make the mulled cider. and that lots of cider recipe have alcahol.
Hot Mulled Cider
1:
5 c Cider
1/4 c Lemon juice
1/4 c Lightly packed brown sugar
4 Whole cloves
1 1 1/2″ piece cinnamon stick
1 1 1/2″ piece dry ginger root
Freshly grated nutmeg
Combine the cider, lemon juice and brown sugar in a stainless steel pot. Heat the mixture slowly to the simmering point. Meanwhile, tie the cloves, cinnamon stick and ginger root together in a piece of cheesecloth. Add the bag of spices to the simmering liquid and heat over low heat for 15 minutes. Remove the spice bag. Serve hot with a sprinkling of nutmeg in mugs. Yields 6 servings.
2:
1/2 cup Brown sugar
1 dash Salt
2 quarts Cider
1 teaspoon Whole allspice
1 teaspoon Whole cloves
1 three-inch stick cinnamon
1 dash Nutmeg
Combine sugar, salt, and cider. Tie spices in cheese cloth. Add to cider. Slowly bring to a boil. Cover and simmer 20 minutes. Remove spices. Serve hot with orange slice floaters and cinnamon stick.
OLTL-Todd, Tea, Blair, John, Marty & Wes: Go Red Ball (2) 02/16/09
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