Try this Mulled Cider #2 recipe, or contribute your own.
Suggest a better descriptionTake 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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