Mulled Cider #2
Mulled Cider #2 Preparation
Take equal amounts of Cran-x-berry juice and Apple juice. It can be Cran-raspberry, Cran-apple, or just plain Cranberry juice; low-cal varieties work just fine. Cheaper off-brands are fine too. Pour them in a heavy pot. Add a handful of cinnamon sticks broken into 1-2" pieces and a bunch of cloves (whole cloves). Optionally, add some citrus rind (i.e., lemon or orange peels). Bring to a low simmer, let it simmer for an hour or so. Strain out the cinnamon and cloves (and rinds) -- this is important because if you leave the cloves and cinnamon in, the liquid will get bitter. Serve hot. This keeps a long time in the fridge, and can be nuked or re-heated at will. Its great with a shot of whiskey/brandy/rum! LAURI@FNDCD.FNAL.GOV (LAURELIN OF MIDDLE EARTH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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