Recipe Talk

I am looking for a recipe from My great recipe cards from the 1980's. It is the Mulled apple cider recipe. I think it is from section 31 but not sure, it is the only recipe from my set I cannot find.

SPICY MULLED CIDER

1 qt. apple cider
2 Tbsp. dark brown sugar
3/4 tsp. pumpkin pie spice
cinnamon sticks
orange slices
whole cloves

In medium saucepan combine apple cider, brown sugar and
pumpkin pie spice. Over medium heat stir until sugar is
dissolved; reduce heat to low and keep warm until ready to
serve. Pour mulled cider into mugs and garnish with cinnamon
sticks and orange slices stuck with whole cloves.

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MULLED CIDER

1/2 gal. cider
1/4 c. brown sugar
1/4 tsp. nutmeg
1 stick cinnamon
1/2 Tbsp. whole cloves
1/2 Tbsp. whole allspice

Method 1: Put spices and sugar into top basket of
percolator, crumbling cinnamon stick into bits. Add cider.
Perk for 20 minutes.
Method 2: Put spices into cloth bag or tea infuser.
Bring cider and spices to a boil, then simmer for 20 minutes.
Cider may be stored in the refrigerator. Reheat for
serving.

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MULLED WINE

1/2 c. water
1/4 c. sugar
1 cinnamon stick
2 whole cloves
1/2 lemon, sliced thin
1 1/2 c. Burgundy or Claret

Boil water, sugar and spices for 5 minutes. Add lemon and let
stand for 10 minutes. Add wine and heat but do not boil. Ladle into
punch cups.
After being served hot mulled wine at a Samsula Woman's Club
Christmas party many years ago my mother, Catherine Vogt, vowed to make
it her own tradition. Mama is gone now, but my sister and I still
serve mulled wine on Christmas afternoon, just as she did.

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MULLED CRANBERRY APPLE CIDER

2 qt. apple cider
1 1/2 qt. cran-apple juice
1/4 c. brown sugar
8 to 10 (3-inch) cinnamon
sticks
10 to 15 whole allspice
20 to 25 whole cloves

In a 6-quart kettle, bring all ingredients to boiling.
Simmer, uncovered, 30 minutes. Strain; discard spices.
Refrigerate cider until needed. Reheat for serving. Put a
cinnamon stick stirrer in each mug. Nice served warm or
chilled.