MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Mulled Cider
Categories: Fruits, Herbs, Booze, Citrus
Yield: 16 servings

3 tb Green cardamom pods
2 ts Whole black peppercorns
2 Cinnamon sticks (3 to 4");
- extra for garnish, if
- desired
1 ts Whole allspice berries
1 Fresh ginger piece (4 to 5");
- peeled
1/2 Lemon; scrubbed, thin sliced
- seeded, extra for garnish,
- (optional)
1/2 sm Orange; scrubbed, thin
- sliced, seeded, extra for
- garnish, (optional)
1 pn Salt; generous
1 ga Apple cider; preferably
- unfiltered
750 ml Bottle rye whiskey; more if
- desired (optional)
1 ts Vanilla extract

Put the cardamom pods on a cutting board. Lay the flat of a chef's
knife over them and gently smack the flat of the knife to lightly
crush and crack the pods. Add the cardamom pods, peppercorns,
cinnamon sticks, and allspice berries to a medium skillet over
medium-high heat. Toast the spices, shaking the pan often, until
very fragrant, about 3 minutes.

Transfer the cinnamon sticks into a 6- to 8-qt slow cooker. Tie up
the remaining spices into a cheesecloth bundle, and add that to the
slow cooker as well. (If you don't have cheesecloth, you can use
tea infusers or loose tea bags. You could also put the spices
directly into the slow cooker, then strain the mixture as you
serve.)

Cut the piece of peeled ginger in half lengthwise and smash each
piece by laying the flat of the knife over it and smacking with the
heel of your hand. (At this point, put the slow cooker in the spot
where you'd like to serve it, because it will become difficult to
move once you've added all of the liquid.) Add the ginger, lemon,
orange, salt, and apple cider to the slow cooker. Cover, and cook
on high for 3 hours.

Reduce the heat to warm. Add the rye whiskey and vanilla and stir
to combine. You can leave the cider on warm for several hours,
allowing guests to serve themselves, adding additional citrus
slices and cinnamon sticks to their mugs, as desired.

Recipe by Sarah DiGregorio

RECIPE FROM: https://cooking.nytimes.com

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