Mulling Spices

Name: Mulling Spices
Total time: 7 min
Ingredients: 4 oranges—sliced into 1/8-inch rounds (about 40 slices), ends discarded; One 8-ounce piece of fresh ginger; 8 cinnamon sticks; 40 whole black peppercorns; 24 whole allspice berries; 24 whole star anise pods; 16 whole cloves

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Total: 7 hours

Servings: 8

Cost: $1.85 /serving

Author : Justin Chapple

Ingredients

Remove All · Remove Spices · Remove Staples

4 oranges—sliced into 1/8-inch rounds (about 40 slices), ends discardedOne 8-ounce piece of fresh ginger8 cinnamon sticks40 whole black peppercorns24 whole allspice berries24 whole star anise pods16 whole cloves

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Instructions

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Step 1

Preheat the oven to 175°. Set large wire racks on each of 3 large rimmed baking sheets. Arrange the orange slices in a single layer on 2 of the racks. Dry the oranges in the upper and lower thirds of the oven for about 4 hours, until the flesh is slightly tacky and the peel is crisp; flip the orange slices and shift the pans from top to bottom and front to back halfway through drying. Let the slices cool completely on the racks.

Step 2

Meanwhile, trim the ginger as necessary to fit the width of a mandoline. Slice the ginger into lengthwise strips 1/8 inch thick; discard the end pieces. Arrange the ginger in a single layer on the remaining rack. Dry the ginger in the oven for about 3 hours, until dry to the touch; flip the ginger and shift the pans from front to back halfway through drying. Let the ginger cool.

Step 3

Divide the oranges, ginger and spices into 8 bags and secure with twine.