Jan Smith
Hot Mulled Ginger-Spiced Cider
This recipe is prepared in an electric slow cooker, freeing up the stovetop. However, it can be heated in a pot on the stove, if you prefer.
3 whole cloves
2 (1 x 4-inch) strips orange rind
2 whole allspice
1 (3-inch) cinnamon stick
1 (1/2-inch) piece peeled fresh ginger
12 cups apple cider
1/2 cup apple jelly
1/4 teaspoon ground nutmeg
Place the first 5 ingredients on a 5-inch-square double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Place cheesecloth bag, cider, jelly, and nutmeg in an electric slow cooker. Cover and cook on high for 4 hours. Remove and discard cheesecloth bag.
Yield: 12 servings (serving size: 1 cup)
CALORIES 174(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 1g; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; SODIUM 0.0mg; FIBER 0.0g; IRON 0.0mg; CARBOHYDRATE 43.8g
Cooking Light, DECEMBER 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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hot mulled ginger-spiced cider
