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   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    (3" to 4") cinnamon sticks;   
              - extra for garnish, if   
              - desired   
         1 ts Whole allspice berries   
         1    (4" to 5") piece fresh   
              - ginger; peeled   
       1/2    Lemon; scrubbed, thin sliced   
              - seeded, extra for garnish,   
              - opt   
       1/2 sm Orange; scrubbed, thin   
              - sliced, seeded, extra for   
              - garnish, opt   
              Generous pinch of salt   
         1 ga Apple cider; pref   
              - unfiltered   
       750 ml Bottle rye whiskey, more if   
              - desired (opt)   
         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-quart 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.   
        
     By: Sarah DiGregorio   
        
     Yield: 16 servings (about 19 cups)   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Jewish food: It needs more garlic. No, more than that.   
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