Mulled Apple Cider Recipes

With Ginger and Orange

Ingredients

• 4 cups of apple cider
• 6 whole cloves
• 1 (3-inch) cinnamon stick, broken into pieces
• 1/2 orange, sliced
• 1-inch peeled, fresh ginger, cut into 6 slices

Directions

Combine the ingredients in a medium saucepan and simmer over a low flame for 20 minutes. Strain and serve.

From Simply Recipes

Hot Mulled Cider Recipe

• 1/2 gallon of fresh, unfiltered apple cider
• 1 orange
• 15 cloves
• 4 3-inch sticks of cinnamon
• 15 allspice berries
• 1 teaspoon of nutmeg
• 7 pods of cardamon
• 1/4 cup brown sugar

METHOD

1 Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately. I just like seeing the orange bob up and down.) Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.

2 Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.

Makes 8 cups.

With RUM!! (From Emeril)

Ingredients

• 1 apple
• 2 teaspoons whole cloves
• 1 orange, thinly sliced
• 2 quarts apple cider
• 1/2 cup light brown sugar
• 1 teaspoon allspice
• Pinch grated nutmeg
• 1 cup dark rum
• Cinnamon sticks, garnish

Directions

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Curried Quinoa with Sweet Potatoes and Spinach

From http://www.crunchyrock.com/2012/10/curried-quinoa-with-sweet-potatoes-and.html
(Adapted from Happyolks)

1 cup quinoa, prepared according to package directions
2 cups chick peas (canned or dried that have been cooked)
3-4 medium sweet potatoes, cubed
1 large red onion, diced
1 large bunch of spinach, washed and shredded
1 cup vegetable broth
4 tablespoons extra virgin olive oil
1/4 cup dried cranberries
1/4 cup chopped almonds
1 clove garlic
fresh ginger to taste
1-2 teaspoons curry powder (or your favorite curry seasoning)
sea salt to taste

1. Toss the potatoes with about 2 tablespoons olive oil and sea salt. Roast on a large baking sheet pan in a 475 degree F. oven for about 20-30 minutes, stirring about every 10 minutes, until they are browned tender.

2. In a large sauce pan, heat 2 tablespoons of olive oil and sauté the onion until soft, about 5 minutes.  Add in the garlic, and some grated fresh ginger, and the curry. Add in the vegetable stock and stir until warmed through. Add in the sweet potatoes and chick peas, and allow to cook for about 5-10 minutes.

3. Add in the chopped spinach and stir just until it begins to wilt. Serve over the quinoa and top with dried cranberries and chopped almonds. Season with salt and pepper to taste.