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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

... After a nuclear holocaust there will still be maraschino cherries
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