CHEF’S MULLED CIDOW

INGWEDIENTS 

  • 1 Gallon of Apple Cider 

  • 1 Medium/Large Orange 

  • 1 inch Knob of Fresh Ginger 

  • 1 Tbsp of All Spice Berries

  • 2 Star Anise 

  • 1 cup of fresh cranberries

  • 3 Tbsp Cardamom Pods 

  • ½ Lemon, deseeded 

  • One bundle of Cheesecloth or Tea Infuser 

  • Kitchen Twine 

  • Nutmeg (optional for serving)


INSTWUCHSUNS

  1. Gently smack open the cardamom pods with the back of a knife on a cutting board. With the same knife, cut the knob of ginger in half, lengthwise. 

  2. Slice your orange into circular slices and set aside. Separate a few slices for garnish. 

  3. Then add your cardamom pods, star anise, and allspice berries to your skillet.

  4. Set your skillet over medium-high heat. Toast the spices, not forgetting to move the pan often, until very fragrant, about 2.5 minutes. Then, transfer the spices and ginger into a cheesecloth bundle and tie with your kitchen twine.
    (If you don’t have cheesecloth, a tea infuser works great, here!) 

  5. Then, add all your ingredients to a large saucepan and bring to a simmer over medium-high heat.

  6. Reduce heat to low and simmer for 45 minutes to 1 hour.

  7. Remove from heat and serve with a little grated nutmeg and a section of orange slice for garnish.