Combine 1 gal. apple cider, zest of 1/2 an orange, a peeled coin of fresh ginger, and a heaping tablespoon of mulling spice in a crock pot. Bring to heat on medium; cover, reduce heat to low, and simmer 30 to 60 minutes. Remove spice bag before serving. Serve hot or cold. Pairs well with bourbon, rum, or brandy when warm, or champagne when cold. You can leave the crockpot on low until the cider is gone, the better to enjoy throughout the day.
Choose your wine wisely! Cheap, fruity reds (even boxed) work best, go for something not very oaky, as the extra tannins will require more sugar added. I like Cab’s for mulling. Don’t spend a lot of money on a wine to mull, the subtle flavors will not hold up to the spices you add when mulling.
Combine 1 to 3 bottles of wine, 1/2 an orange, 1/4 cup per bottle of sweetener (vanilla sugar, honey, or maple syrup) and a tablespoon of mulling spice in a crock pot. Cover and bring to heat on low; appx. 60 minutes. Add a splash of brandy to the pot if desired, for more complexity of scent. Serve wine warm. You can leave the crockpot on low until the wine is gone, the better to enjoy throughout the day.
Bring 2 cups apple cider vinegar to a boil, add a tablespoon of mulling spice and simmer 1 minute. Remove from heat; stand 3 hours. Discard spice mix. Store up to 2 weeks as a vinaigrette to toss with salads.