MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Mulled Cider
Categories: Fruits, Herbs, Booze, Citrus
Yield: 16 servings
3 tb Green cardamom pods
2 ts Whole black peppercorns
2 (3" to 4") cinnamon sticks;
- extra for garnish, if
- desired
1 ts Whole allspice berries
1 (4" to 5") piece fresh
- ginger; peeled
1/2 Lemon; scrubbed, thin sliced
- seeded, extra for garnish,
- opt
1/2 sm Orange; scrubbed, thin
- sliced, seeded, extra for
- garnish, opt
Generous pinch of salt
1 ga Apple cider; pref
- unfiltered
750 ml Bottle rye whiskey, more if
- desired (opt)
1 ts Vanilla extract
Put the cardamom pods on a cutting board. Lay the flat
of a chef's knife over them and gently smack the flat of
the knife to lightly crush and crack the pods. Add the
cardamom pods, peppercorns, cinnamon sticks and allspice
berries to a medium skillet over medium-high heat. Toast
the spices, shaking the pan often, until very fragrant,
about 3 minutes.
Transfer the cinnamon sticks into a 6- to 8-quart slow
cooker. Tie up the remaining spices into a cheesecloth
bundle, and add that to the slow cooker as well. (If you
don't have cheesecloth, you can use tea infusers or
loose tea bags. You could also put the spices directly
into the slow cooker, then strain the mixture as you
serve.)
Cut the piece of peeled ginger in half lengthwise and
smash each piece by laying the flat of the knife over it
and smacking with the heel of your hand. (At this point,
put the slow cooker in the spot where you'd like to
serve it, because it will become difficult to move once
you've added all of the liquid.) Add the ginger, lemon,
orange, salt and apple cider to the slow cooker. Cover,
and cook on high for 3 hours.
Reduce the heat to warm. Add the rye whiskey and vanilla
and stir to combine. You can leave the cider on warm for
several hours, allowing guests to serve themselves,
adding additional citrus slices and cinnamon sticks to
their mugs, as desired.
By: Sarah DiGregorio
Yield: 16 servings (about 19 cups)
RECIPE FROM:
https://cooking.nytimes.com
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