Mulled Cider
Ingredients:
1.
1 qt. apple juice
2.
1 cinnamon stick
3.
10-20 black peppercorns (optional)
4.
10-20 whole cloves
5.
1 to 2 Tbs. brown sugar
6.
Lemon zest (optional)
Process:
1.
Select a pot or
pan large enough to hold all the apple juice. Toast the cinnamon, cloves, and
peppercorns to bring out their distinct flavors and aromas. Do this by heating
your pan over medium heat with the spices in the pan. Toss the spices in the
pan occasionally to prevent burning. The spices should become very fragrant
within a minute or two.
2.
Pour
the apple juice into the pan and bring to a boil over high heat. When the apple
juice gets warm stir in the brown sugar so it fully dissolves.
3. Once the apple juice is boiling, reduce
the heat so it just simmers. Add the citrus zest at this time.
4.
Maintain
the simmer for thirty minutes.
5.
Pour
the mulled juice/cider through a fine mesh strainer and into the container of
your choice. If your cider has a great deal of particulate matter, you may want
to place a cheesecloth or coffee filter in your strainer (or sandwiched between
two strainers) to filter out the fine particles. Serve hot. (Only necessary if
you have used the lemon zest).
Popcorn Balls
Ingredients:
1.
¾ cup light corn syrup
2.
¼ cup margarine
3.
2 tsp. cold water
4.
2 ½ cups confectioner’s sugar
5.
1 cup marshmallows
6.
5 qts. plain popped popcorn (unpopped kernels
removed)
Process:
1.
In a saucepan
over medium heat, combine first five ingredients. Heat and stir until the
mixture comes to a boil. Carefully combine the hot mixture with the popcorn
until it is all coated.
2.
Grease hands
with vegetable shortening and quickly shape the coated popcorn into balls
before it cools. Wrap with plastic wrap and store at room temperature.
