mulled cider with homemade spice sachet recipe
Recipe type: drink
Prep time: 
Cook time: 
Total time: 
Serves: variable
  • 3 cinnamon sticks*
  • 2 tablespoons cardamom pods or star anise
  • 1 tablespoon whole cloves
  • 3 tablespoons crystallized ginger
  • 2 tablespoons whole allspice
  • 1 tablespoon peppercorns
  • 3 fresh organic lemons (you'll need 2 tablespoons dried lemon peel)
  • 2 fresh organic oranges (you'll need 3 tablespoons dried orange peel) and an extra orange to slice and put in the fresh cider
  • 2 quarts of apple cider (non-alcoholic)
  1. First step is to dry the citrus: Peel 2 lemons and 1 orange with a peeler, taking care to try to avoid most of the pith.
  2. Dry at 200 degrees F for 40 minutes.
  3. For the remaining whole, unpeeled 1 lemon and 1 orange, slice thinly into rounds on the equator. The more thinly sliced the fruit is, the more quickly they will dry (though I wouldn't recommend a mandolin to do this, as that thickness is TOO thin).
  4. Heat oven to 170 degrees to 200 degrees F (you can simultaneously dry the slices with the peels above for part of the time) and dry for about 6 to 8 hours. When done, the fruit will be dry and translucent and the rinds leathery and hard. The lemons will not retain a sunny yellow color; they become more brown. The oranges will dry to a brown, orange color. Blood oranges look an ominous black.
  5. For mulled cider, place 2 quarts of cider, 1 orange sliced, and 1 spice sachet into a large pot. Simmer 20 minutes. Serve warm.**
* Each spice sachet contains these ratios of spices, but the amount of citrus dried for the recipe actually makes extra. I made about 3 spice sachets with the amount of citrus in the recipe (and scaled up the spices), but obviously this may change depending on the size of your oranges and lemons. ** You can replace the apple cider with a bottle of red wine and ½ cup of brown sugar. Make sure to simmer, NOT boil, the wine.
Recipe by story of a kitchen at