MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Mulled Cider
 Categories: Fruits, Herbs, Booze, Citrus
      Yield: 16 servings
 
      3 tb Green cardamom pods
      2 ts Whole black peppercorns
      2    Cinnamon sticks (3 to 4");
           - extra for garnish, if
           - desired
      1 ts Whole allspice berries
      1    Fresh ginger piece (4 to 5");
           - peeled
    1/2    Lemon; scrubbed, thin sliced
           - seeded, extra for garnish,
           - (optional)
    1/2 sm Orange; scrubbed, thin
           - sliced, seeded, extra for
           - garnish, (optional)
      1 pn Salt; generous
      1 ga Apple cider; preferably
           - unfiltered
    750 ml Bottle rye whiskey; more if
           - desired (optional)
      1 ts Vanilla extract
 
  Put the cardamom pods on a cutting board. Lay the flat of a chef's
  knife over them and gently smack the flat of the knife to lightly
  crush and crack the pods. Add the cardamom pods, peppercorns,
  cinnamon sticks, and allspice berries to a medium skillet over
  medium-high heat. Toast the spices, shaking the pan often, until
  very fragrant, about 3 minutes.
  
  Transfer the cinnamon sticks into a 6- to 8-qt slow cooker. Tie up
  the remaining spices into a cheesecloth bundle, and add that to the
  slow cooker as well. (If you don't have cheesecloth, you can use
  tea infusers or loose tea bags. You could also put the spices
  directly into the slow cooker, then strain the mixture as you
  serve.)
  
  Cut the piece of peeled ginger in half lengthwise and smash each
  piece by laying the flat of the knife over it and smacking with the
  heel of your hand. (At this point, put the slow cooker in the spot
  where you'd like to serve it, because it will become difficult to
  move once you've added all of the liquid.) Add the ginger, lemon,
  orange, salt, and apple cider to the slow cooker. Cover, and cook
  on high for 3 hours.
  
  Reduce the heat to warm. Add the rye whiskey and vanilla and stir
  to combine. You can leave the cider on warm for several hours,
  allowing guests to serve themselves, adding additional citrus
  slices and cinnamon sticks to their mugs, as desired.
  
  Recipe by Sarah DiGregorio
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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