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Thread: Okay folks...let's talk oranges...

  1. #1
    Super Member MissyGirl's Avatar
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    I am picking up our baskets from Bountiful Baskets on Saturday and one of the things that will be in our baskets is 100 valencia oranges (about 36 pounds or so). I want to cut them in half then juice them. Once they are juiced then I will carefully pull out the membranes and then place them on a cookie sheet cut side up. Next I will pop them in the oven at 250 degrees for all night to dry out. The next day I combine a mixture of brown sugar, cinnamon, nutmeg, allspice and cloves. My question is...about how much of each spice should I use? The orange halves (minus the membranes) can hold about a 1/3 to 1/2 cup of the packed brown sugar and spices.

    I have made these many times but I cannot find my recipe for my life! Ugh. These cidar mulls are so wonderful. All you do is place the entire mull (the half orange with the sugar/spices) in a pan with apple juice and heat on low until warm. The aroma is out of this world and it tastes so much better than the packets of powdered apple cider.

    Thank you so much for your help with this! I really appreciate it.

    Missy

  2. #2
    Senior Member jean1941's Avatar
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    Do not know recipe but they sound wonderful

  3. #3
    Super Member MissyGirl's Avatar
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    Quote Originally Posted by jean1941
    Do not know recipe but they sound wonderful
    They are!

    Missy

  4. #4
    Super Member MissyGirl's Avatar
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    I found the recipe!


    CIDER MULLS

    How to make a cider mull...

    Using a juice orange (that has a thin skin), cut in half crosswise, removing all the pulp and skin.

    Dry the skin. You can do this by putting them above the refrigerator (there is some heat that comes off the back of the fridge) or by putting the skins over an inverted cupcake pan in a low oven (about 150) for about an hour or two. You will want to take the skins off the pan at this point, you can put them back in the oven (with the oven turned off) over night. Keep checking to make sure that you have the skins totally dry before you go any further. Next you will pack the dried skin with brown sugar. On top of the sugar arrange some whole cloves, whole allspice and a cinnamon stick.

    Wrap the completed cider mull in a piece of plastic wrap. You will want to place the wrap so that the pretty side of the mull is up and the gathers of the plastic are to the back. Finish off with a piece of ribbon or other decoration.

    Add one mull to one quart of apple cider and simmer covered for 30 minutes. Serve hot or cold.

  5. #5
    Senior Member hensandhollyhocks's Avatar
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    How and how long do you store them?

  6. #6
    Super Member MissyGirl's Avatar
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    Quote Originally Posted by hensandhollyhocks
    How and how long do you store them?
    I stored them in the freezer inside of ziploc freezer baggies. I had some that I used about a year or so later and they were just as good as when I first made them.

    The biggest thing I noticed was that the orange had to be really dry otherwise it got soggy. I have used this with regular apple juice, frozen concentrate and even with cranberry juice. Soo yummy! That is why I have been searching for the recipe so I could make more.

    Missy

  7. #7
    BMP
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    Super Member BMP's Avatar
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    These sound great, especially since they will freeze....Thanks its a nice holiday treat to add to some gift baskets

  8. #8
    Google Goddess craftybear's Avatar
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    wow, thanks for the recipe

    Quote Originally Posted by MissyGirl
    I found the recipe!


    CIDER MULLS

    How to make a cider mull...

    Using a juice orange (that has a thin skin), cut in half crosswise, removing all the pulp and skin.

    Dry the skin. You can do this by putting them above the refrigerator (there is some heat that comes off the back of the fridge) or by putting the skins over an inverted cupcake pan in a low oven (about 150) for about an hour or two. You will want to take the skins off the pan at this point, you can put them back in the oven (with the oven turned off) over night. Keep checking to make sure that you have the skins totally dry before you go any further. Next you will pack the dried skin with brown sugar. On top of the sugar arrange some whole cloves, whole allspice and a cinnamon stick.

    Wrap the completed cider mull in a piece of plastic wrap. You will want to place the wrap so that the pretty side of the mull is up and the gathers of the plastic are to the back. Finish off with a piece of ribbon or other decoration.

    Add one mull to one quart of apple cider and simmer covered for 30 minutes. Serve hot or cold.

  9. #9
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    Hey Missy, I live out by the Rushmore Cave on 40 hwy close to Hayward and Keystone! Small world wouldnt you say! :D

  10. #10
    Super Member Caswews's Avatar
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    thanks for the recipe !

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