2 Tree Trim­ming

Food & Drink - - SEASONAL 12 DAYS, 12 WAYS -

MULLED COUNTY CIDER

Gath­er­ing around the tree marks the start of the holiday sea­son. And there’s no bet­ter way to set the mood than with your favourite Christ­mas tunes and wafts of bak­ing spices and ap­ple pie com­ing from a pot of cider mulling on the stove or slow cooker. Our recipe mixes Prince Ed­ward County’s flag­ship tip­ple, County Ap­ple Cider (LCBO 470898, 500 mL, $5.95) with a clas­sic com­bi­na­tion of car­damom, cin­na­mon, all­spice, cloves and star anise—but you can riff off this recipe with a cus­tom mix from your spice cup­board to suit your tastes. And don’t for­get to make a non-al­co­holic ver­sion with fresh-pressed juice for the lit­tle ones.

1 Pour three 500-mL bot­tles of County Ap­ple Cider into a large pot or slow cooker on low heat and gen­tly stir to blow off the car­bon­a­tion.

2 Place 1½ tbsp (22 mL) car­damom pods, 1 tbsp (15 mL) all­spice seeds, 1 tbsp (15 mL) whole cloves, 1 whole star anise and 1 cin­na­mon stick in cheese­cloth or a loose-leaf tea bag and tie off se­curely. Place sa­chet in the pot or slow cooker and heat up un­til it just be­gins to boil. Once boil­ing, re­duce heat and let it sim­mer for 5 to 8 min­utes un­til the spices are in­fused. Add 1 sliced or­ange and ½ cup (125 mL) whole cran­ber­ries. La­dle into mugs and gar­nish with a cin­na­mon stick, if de­sired.

Serves 6

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