Cider Spices



1 gallon apple cider
4 cups water
1/4 cup lemon juice
1 cup brown sugar

Pour apple cider, water, and lemon juice in large saucepan.  Add contents of package.  Heat just to boiling, remove from heat and let set for 1 hour.  Remove spices and add 1 cup brown sugar.  Heat before serving.  Freezes well but leave a head space in jug.

HINT:  Put small spices in a tea ball or small fabric bag so they can be removed easily.


Mix CIDER SPICES with 1 quart dry red wine and 1 quart white grape juice in a medium saucepan.  Heat to boiling and simmer for 30 minutes.  Strain spices, and serve in mugs.  Float a thin slice of orange in each mug for a flavorful garnish.


Put 6 2/3 cups of milk into  a medium saucepan.  Add spices and bring to scalding.  Remove from heat and let cool for 1/2 hour then remove spices and use in your favorite rice pudding recipe. 
Here is mine:
4 cups cooked rice
1 1/3 cup sugar
2 2/3 Tablespoons cornstarch
4 eggs- beaten slightly
2 2/3 Tablespoons lemon juice
1 1/3 cup raisins
1 Tablespoons vanilla

Blend sugar and cornstarch.  Add eggs and cooled milk to sugar-cornstarch mixture; beat with a rotary beater.  Stir in rice, lemon juice vanilla and raisins.  Pour into un-greased 2 quart casserole.  Place casserole in a pan of very hot water (1 inch deep).  Bake about 1 1/2 hours, stirring occasionally until most of liquid is absorbed.  Serve warm or cold.