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How to Make Homemade Satsuma Cider or Wine Mulls

Author: Geri Laufer   | December 18, 2012

Cider Mulls and Wine Mulls lend a festive atmosphere to holiday gatherings. 


  1. Cut Satsumas (such as Arctic Frost Satsuma PPAF from Garden Debut®) in half horizontally and eat the fruit, saving the shells
  2. Dry the shells completely - I use the stove top and it takes about 3-4 days
  3. Assemble ingredients for mulls: dark brown sugar, stick cinnamon and whole cloves. 
  4. Stuff the dried Satsuma shells with brown sugar
  5. After filling the dried Satsuma shells with brown sugar, decorate with the mulling spices: whole cloves and stick cinnamon. May also add whole allspice or cardamom if desired.
  6. Pour a quart of cider or a bottle of light red wine into a saucepan, add the Mulling spices attractively packaged in a Satsuma shell, and simmer gently for 15 minutes or so, until the house smells wonderful and the beverage tastes good! 

For gift-giving or hostess gifts, wrap with cellophane or plastic wrap to display Satsuma Cider or Wine Mull, then tie tightly with cloth ribbon! 

Posted in Inspiration