Mulledapplejuice Recipes

Steps:

• Mix the water and juice concentrate together and pour into a large teapot or 3 quart saucepan.
• Add all spices to juice, cover, and bring to a boil for 2 minutes.
• Remove from heat but keep the lid on.
• Allow to cool for 10-15 minutes.
• Strain through cheesecloth or wire mesh strainer into serving container.
• This drink keeps well in the refrigerator to be reheated by stove or microwave for single serving or later use.

Steps:

• Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.

Steps:

• In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

Steps:

• Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for about 5-10 mins until all the flavours have infused. Sweeten to taste.
• Serve each drink with a little orange peel and a piece of cinnamon stick, if you like.

Steps:

• In a 5- or 6-qt. slow cooker combine apple juice and cinnamon sticks. Place cloves on a double thickness of cheesecloth or a coffee filter. Gather corners of cloth to enclose cloves; tie securely with string. Add to slow cooker. , Using a citrus zester, remove zest from lemons in long narrow strips. Cut lemons crosswise in half; squeeze juice from lemons. Stir zest and juice into slow cooker., Cook, covered, on low until heated through, 3-4 hours.

Steps:

• Place cloves, allspice berries, and cinnamon stick pieces in the center of a small piece of cheesecloth. Bring the ends of the cheesecloth together and tie securely with kitchen string.
• Combine cider, brown sugar, and spice bag in a large kettle over medium-high heat; bring to a simmer. Simmer for 5 minutes. Discard spice bag.
• Serve in mugs with a lemon slice in each cup.

Steps:

• Pour the apple juice in a pan. Then add about a teaspoon of nutmeg, honey, maple syrup, cinnamon sticks and a 1/4 of a teaspoon of ground ginger.
• Cut up the orange into eighths and stick the cloves into the skin. Cut up the cardamon pods in half. Shove all of this into the pan.
• Heat on a low heat for at least 5-10 minutes. The longer you leave it the nicer it will be.
• Enjoy with all festivity.

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
• Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
• Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.

Steps:

• Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
• Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
• Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Steps:

• Combine the apple juice and lemon juice in the slow cooker.
• Add the cinnamon sticks, cloves, and lemon slices, and grate in the nutmeg.
• Cover and cook on LOW for 4-6 hours.
• Serve hot, straining out the cinnamon sticks and cloves.