Plant Preview

Welcome to Plant Preview, a blog dedicated to helping gardeners learn about gardening techniques and preview new plant cultivars. Read about new plants here first and hear how your "comrades in compost" are making use of new plant introductions in their gardens and landscapes. Blog author Geri Laufer is a life-long dirt gardener, degreed horticulturist, author and former County Extension Agent. Plant Preview is copyrighted by Geri Laufer.

Tuesday, December 18, 2012

How to Make Homemade Satsuma Cider or Wine Mulls

Cider Mulls and Wine Mulls lend a festive  atmosphere to holiday gatherings. 

Pour a quart of cider or a bottle of light red wine into a saucepan,  add the Mulling spices attractively packaged in a Satsuma shell, and simmer gently for 15 minutes or so, until the house smells wonderful and the beverage tastes good! 

How To Make a Homemade Cider or Wine Mull

1. Cut Satsumas (such as Arctic Frost Satsuma PPAF by Garden Debut)  in half horizontally and eat the fruit, saving the shells

2. Dry the shells completely - I use the stove top and it takes about 3-4 days

3. Assemble ingredients for mulls: dark brown sugar, stick cinnamon and whole cloves. 

Stuff the dried Satsuma shells with brown sugar

4. After filling the dried Satsuma shells with brown sugar, decorate with the mulling spices: whole cloves and stick cinnamon. May also add whole allspice or cardamom if desired.

5. A dozen of the finest homemade Satsuma cider mulls

6. Close-up of cider mulls

7. For gift-giving or hostess gifts, wrap with cellophane or plastic wrap to display Satsuma Cider or Wine Mull, then tie tightly with cloth ribbon! 

Sending Merry Christmas wishes! 

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