Stop Blogging and Cook

PART OF VALENTINE’S DAY MENU
PART OF SUPER BOWL XLIV MENU
DAILY POST JAN 21st: MULLIN’ AROUND THE PLACE

GLUTEN-FREE & VEGAN

S H O P

MAKES 1/2 – 1 GAL

GROCERY
Whole cinnamon
Whole cloves

LIQUOR STORE
Rum, optional

GREEN MARKET
Juice orange
Apple cider

T I M I N G

ORANGE ROASTING TIME:  30 MIN
MULLING TIME:  1 hr, min

1. Preheat oven 300-350ºF.
2. Roast orange while cooking something else in oven.
3. Heat cider, skim, simmer.

C O O K  /  P R E P A R E

INGREDIENTS
1 Juice orange, peeled but left whole
1 TBSP Cloves
1 Stick cinnamon
½ – 1 gal Apple cider (not apple juice!)
Rum, as needd (optional)

PREPARATION

1. Stick cloves into orange; roast in oven for 30 min.
2. Bring cider to a boil on the stove, skimming the scum off with a shallow ladle as it rises to the top.  Do this while the cider is heating up, before it comes to a full boil.  Turn down heat to simmer.
3. Add orange & stick of cinnamon.
4. Simmer, covered, 1 hr.

S E R V E

Pour into mugs:  1 part rum, 2 parts cider.  3 parts cider for the kids.

S T O R E / F R E E Z E

Squeeze the juice out of the orange & discard orange pulp, cloves & cinnamon.  Cool.  Strain back into original container.  Do not put cinnamon stick or cloves into stored cider.  Store in refrigerator (keeps for quite a while) or freeze.

W O R K P L A C E    L U N C H

Great for taking to work to have hot or cold.  Change from coffee in the morning, great with lunch or if working late.  Probably a good idea to skip the rum.