Mulling spices


4 Servings, 1 Calories/Serving

10 – 30 Minutes

Pack these spices in mason jars, wax, or muslin bags and tie with butcher’s twine, and give them along with a bottle of wine or cider. It’s a great hostess gift, for, teachers, and neighbors. The recipe can be doubled or tripled for larger batches if you’ve got lots of gifts to give (just make sure to evenly distribute the orange slices and cinnamon sticks).


  • 1 orange
  • 2-inch knob fresh ginger
  • 4 cinnamon sticks
  • 25 black peppercorns
  • 10 allspice berries
  • 8 Star anise
  • 8 whole cloves
  • 4 cardamom pods



Prep the orange and ginger

  • Slice the orange crosswise into ¼ inch rounds.
  • Slice the ginger crosswise into 1/8 inch slices.
Line a cookie sheet with a rack, place the orange rounds and ginger slices on the rack, and dry overnight in an oven with the pilot light on (alternatively, heat the oven to 200° and cook them for 2-3 hours or until dried out, flipping them halfway through cooking time).


Mix the spices

Mix four dried orange slices, 8 dried ginger slices, cinnamon, black peppercorns, allspice berries, star anise, whole cloves, and cardamom pods together in a bowl.


Mull the wine or cider

To make mulled wine or cider immediately, add to one bottle of red wine or one quart of cider and bring to simmer over low heat. Continue to simmer, covered, for at least 10 minutes before serving. Serve each cup garnished with one cinnamon stick and one orange slice.

Nutrition per serving: Calories: 30, Protein: 1 g, Total Fat: 0 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 7 g, Fiber: 2 g, Added Sugar: 0 g, Sodium: 5 mg

Similar Recipes

Beet, orange, and quinoa salad with goat cheese and curry vinaigrette
Vegetarian, Soy Free
Paleo Dutch baby with fruit compote
Paleo, Gluten Free, Vegetarian
Red pepper frittata with arugula pesto & Orange-ginger smoothies
Gluten Free, Vegetarian, Soy Free