Whole Allspice Recipes
Wassail
6 cups apple cider
2 1/2 cups apricot nectar
2 cups unsweetened pineapple juice
1 cup orange juice
1 teaspoon Spice Barn Whole Cloves
4 Spice Barn Whole Allspice
3 3-inch Spice Barn Cinnamon Sticks
Combine all ingredients in a large pan; bring
to a boil. Reduce heat, and simmer 15 minutes. Strain and discard spices.
Spiced and Spiked Hot
Punch
64 ounces cranberry juice cocktail
24 ounces lemonade, frozen concentrate
6 cups apple cider
4 Spice Barn Cinnamon Sticks
2 teaspoons Spice Barn Whole Cloves
1 teaspoon Spice Barn Whole Allspice
1 cup rum
Pour cranberry juice, lemonade, and cider
into a Dutch oven. Place spices in cheesecloth or a spice bag. Bring to
boil and boil for 5 minutes. Remove from heat, remove spice bag, stir in
rum.
Hot Fruited Tea
4 Spice Barn Cinnamon Sticks
1 teaspoon Spice Barn Whole Cloves
1/2 teaspoon Spice Barn Whole Allspice
1 quart hot tea
1/2 cup sugar
3 cups orange juice
3 cups sweetened pineapple juice
Combine first 3 ingredients in a tea ball or
cheesecloth bag. Combine hot tea and sugar in a large Dutch oven; stir in
fruit juices. Add spice mixture and bring to a boil. Cover, reduce heat,
and simmer 30 minutes. Remove spice bag. Garnish with an orange wedge.
Hot Mulled Cider
1 teaspoon
Spice Barn Whole Allspice
1 teaspoon Spice Barn Whole Cloves
1/4 teaspoon salt
1 2 3/4" cinnamon stick
1/2 cup brown sugar
2 quarts apple cider
orange wedge for garnish
cinnamon sticks
Tie allspice, cloves, salt, and cinnamon
stick in muslin spice bag. Place brown sugar and cider in Dutch oven;
bring to boil, cover and simmer 20 minutes. Remove spice bag.
Serve in mugs with orange wedge and cinnamon stick in each.
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