Holiday Mulling Spice Mix
  • 8 1/- inch pieces of cinnamon sticks
  • 8 cardamon pods
  • 8 peppercorns
  • 6 whole allspice berries
  • 6 star anise pods
  • 4 teaspoons dried orange peel (Peel from 3-4 large organic Navel oranges)
  1. Wash and carefully peel 3-4 organic Navel oranges. These are best because they don't have pesticides. Also they have a thick pith so you can get a thin strip of the orange skin, and leave most of the white pith (which is bitter). Cut the orange peel into thin strips and then crosswise into ½-inch pieces of orange peel. Place the peel on a parchment lined baking sheet and dehydrate in a 200 degree oven for 3 hours. Sir and check occasionally as you don't want to burn the peel. After 3 hours, turn the oven off and leave the orange peel in the warm oven overnight. Done.
  2. Combine the rest of the spices and the dried orange peel in an airtight glass container.
  3. To use, take about ½ of the mix and place it in a heavy plastic bag. Crush the spices with a mallet. Put the crushed mix into a cheesecloth square (I double the cheesecloth) and tie to make a pillow of spices. Place in 2 quarts of apple juice or apple cider and warm slowly. For mulled wine prepare the spice pillow and place in pot with 2 bottles of a good red wine and warm slowly. Makes about 1 cup of mix.
If you are making your own dried orange peel, start this recipe the night before you mix the spices.  It's really easy to do--so give it a try!
Recipe by Baking Free at