{"id":631,"date":"2008-10-29T22:44:02","date_gmt":"2008-10-29T22:44:02","guid":{"rendered":"http:\/\/catchingfireflies.com\/blog\/?p=631"},"modified":"2008-10-29T22:44:02","modified_gmt":"2008-10-29T22:44:02","slug":"hot-mulled-cide","status":"publish","type":"post","link":"http:\/\/www.catchingfirefliesgifts.com\/blog\/2008\/10\/hot-mulled-cide\/","title":{"rendered":"hot mulled cider – a savory fall treat"},"content":{"rendered":"

\"Cider5\"<\/a>Steve & I hosted a little festive fall get-together this week and served up some sweet hot cider. It was a big hit. I can’t wait to make some for Thanksgiving next month.<\/p>\n

1 gallon fresh apple cider<\/p>\n

2 oranges<\/p>\n

30 cloves<\/p>\n

8 three inch cinnamon sticks<\/p>\n

30 all spice berries<\/p>\n

1 teaspoon of nutmeg<\/p>\n

Pour cider into a large pan and turn heat on medium-high.  While cider is heating up, take a vegetable peeler and peel away a few thick strips of the orange peel.  Place peels in cider.\"Cider4\"<\/a> <\/p>\n

Press 15 of the cloves into the peeled part of the orange and place in cider. Then quarter the second orange and place in the cider.<\/p>\n

\"Cider3\"<\/a> <\/p>\n

You can choose to place the rest of the all spice berries & cloves straight into cider (to be strained out later) or place them in a muslin bag.  I just used Lemon Wraps I found at Westborn Market.  Add the rest of the ingredients to the cider.<\/p>\n

\"Cider2\"<\/a>Bring mixture to a simmer then reduce heat to low for 20 minutes.<\/p>\n

I served it with ladle right out the pan and kept the heat on low to keep it warm. <\/p>\n

\"Cider1\"<\/a><\/p>\n

For an extra treat, guests could place a spoonful of pomegranate seeds into their toasty drink.<\/p>\n

Like creating seasonal sweets in the kitchen?  Simply <\/strong><\/span>sign up<\/strong><\/span><\/a> to receive these blog posts in your email inbox and pretty soon your nick name will be Miss Martha.<\/strong><\/span><\/strong><\/span><\/p>\n

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