Cider is very close to being the Vermont state beverage. In the fall nothing tastes better than a cold glass of cider. But, in the winter when the chill is hard upon us, mulled cider warms deep. The word mull has many meanings, but in cooking it means to combine with sugar and spices to make a hot drink. This is a simple, but satisfying recipe for mulling cider.
1 gallon apple cider
1 tsp. whole allspice
2 cinnamon sticks
1 tsp. whole cloves
Pour the cider into a non-reactive pot. Put the allspice and cinnamon sticks into an infuser, cheesecloth can also be used, and set aside. Cut two thick slices off the orange. Stud the peel of each with 6 whole cloves, and drop into the cider. Put any remaining cloves into the infuser or cheesecloth with the other spices. If using cheesecloth, tie it up with a piece of string. Drop the spices into the cider. Heat slowly and simmer gently for about an hour. When heated through and nicely fragrant, remove the spices and serve the cider in mugs