Making the Most of Mulling Spices

Mulled Red Wine
This recipe is inspired by Glogg, a traditional Scandinavian drink. It's particularly flavorful because of cardamom, a fragrant spice frequently found in Scandinavian baking.
Ingredients:
1 bottle full-bodied red wine (e.g. Merlot)
1/2 cup mulling spice blend
1/4 cup sugar
6 crushed cardamom pods or 1/4 teaspoon ground cardamom
1/4 cup raisins
1/4 cup blanched almonds

Directions: In a large, nonreactive pot, combine red wine with mulling spice glend. Add sugar, 6 crushed cardamom pods (or ground cardamom), raisins and blanched almonds. Cover and bring to a simmer. Uncover and reduce to low heat, occasionally stirring. Simmer for at least 20 minutes until spices infuse the wine and the raisins plump. Strain through a fine-mesh strainer.
Serve warm in mugs in 1/2 cup portions.

Makes at least 4 servings.

Fast & Flavorful Recipe: Mulled Spiced Cider
This simple recipe takes only minutes to assemble. Your family will be sipping a warm-your-toes drink in 30 minutes.  Ingredients:
8 cups apple cider or apple juice
1 cup Mulling Spice Blend
8 2 3/4" cinnamon sticks as decorative garnish stick

Directions: In a large, nonreactive pot, combine cider (or apple juice) and Mulling Spice Blend. Cover and bring to a simmer. Remove cover and reduce to low heat. Simmer for 20 minutes or longer.
Carefully ladle into mugs. Add a cinnamon stick into each mug.

Makes 8 servings.

Richly Spiced Mulled Cider
Gently toasting spices brings out their uplifting aromas and will fill your whole kitchen with a homey fragrance. Ingredients:
8 cups apple cider or apple juice
12 1" cinnamon sticks as decorative garnish stick
10 cloves
10 allspice berries
2 star anise pods
5 black peppercorns
1 teaspoon dried orange peels
1 teaspoon dried lemon peels

Directions: In a large, nonreactive pot, lightly toast 4 one-inch cinnamon sticks, cloves, allspice berries, anise stars and black peppercorns over low heat for about one minute until fragrant. Remove pot from heat; let cool slightly. Slowly add cider (or apple juice) and stir. Add dried orange peels and dried lemon peels. Return pot to heat and bring mixture to a simmer. Reduce to low heat and continue to simmer for at least 20 minutes. Occasionally gently stir. Strain through a fine-mesh strainer.
Carefully ladle into mugs and add a one-inch cinnamon stick into each mug.

Makes 8 servings.