Lars’s Holiday Mulled Spices Bags

A Little Personal History:

Description:

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 Lars’s 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.