Apple Mulling Spice Mix:

14 sq. double-layer cheesecloth, cut in 5-inch squares
14 (10-inch) lengths of white string
3 oz. whole cinnamon sticks
1 oz. (6 whole) nutmegs
1/4 cup allspice berries
1/3 cup chopped dried orange peel
1/3 cup chopped dried lemon peel
1/4 cup whole cloves
2 tbsp. finely chopped crystallized ginger (1 oz.)

Place cinnamon sticks and nutmegs into a heavy freezer bag. Hit spices with bottom of a small heavy skillet to break up spice into small pieces. Place in bowl and stir in orange and lemon peel, allspice, cloves and ginger. Place about 2 tablespoons spice mix in center of each cheesecloth square. Tie securely with string. Each bag will spice a 750ml bottle of red wine (3 1/4 cups) wine or 1/2 gallon (8 cups) cider.

To make Mulled Spiced Wine:

Combine 1/2 cup water and 1/3 cup sugar in a 2-quart saucepan over medium heat. Stir till sugar dissolves. Add wine and spice bag. Heat very slowly over low heat, only till small bubbles form around the edge and wine is very hot. DO NOT BOIL. Discard the spice bag and serve.

To make Mulled Apple Cider:

Place apple cider in a 3-quart saucepan and add spice bag. Bring to boil, reduce heat, cover, and simmer for 30 minutes. Discard spice and serve hot.

Submitted by: Karen LaValley