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.
- Cut Satsumas (such as Arctic Frost Satsuma PPAF from Garden Debut®) in half horizontally and eat the fruit, saving the shells
- Dry the shells completely - I use the stove top and it takes about 3-4 days
- Assemble ingredients for mulls: dark brown sugar, stick cinnamon and whole cloves.
- Stuff the dried Satsuma shells with brown sugar
- 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.
- 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!
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