Mulled Wine & Cider Spices Recipe 32oz. cranberry juice 12oz. apple cider 12oz. dry red wine ¼ cup light brown sugar ¼ cup apricot flavored brandy 1 oz. (generous 1/4 cup) Bisschopswijn - Mulled Wine and Cider Spices Stove Top or Crock Pot Method Combine the cranberry juice, apple cider and red wine in a large crock pot or large sauce pan. Add the brown sugar and stir until it is dissolved. Place Bisschopswijn spices in the muslin bag* provided. Close the bag by pulling the strings. Place the bag of spices into the juice and wine mixture. Cover the crock pot or sauce pan and heat the mixture until hot over a medium setting on your crock pot or medium heat on your stove top. Do not boil. Reduce the temperature to low and simmer for 30-60 minutes. Stir occasionally to make sure the brown sugar has dissolved completely. Taste the Bisschopswijn occasionally. Remove the spice bag when the desired amount of "spice" is reached. Just before serving add the apricot flavored brandy and stir until combined. Ladle the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick. Makes seven 8 ounce cups. This is our original recipe you will find in a package of Bisschopswijn - Mulled Wine and Cider Spices. Feel free to adjust the ingredients to suit your personal taste. Traditional Bisschopwijn Recipe Two 750ml bottles of dry red wine 2/3 cup of granulated white sugar 1oz (generous 1/4 cup) Bisschopswijn - Mulled Wine and Cider Spices Stove Top or Crock Pot Method Pour the red wine in a crock pot or sauce pan. Add the sugar and stir until it is dissolved. Place 1oz. of Bisschopswijn spices in the muslin bag* provided. Close the bag by pulling the strings. Place the bag of spices into the wine mixture. Cover the crock pot or sauce pan and heat the mixture until hot over a medium setting on your crock pot or medium heat on your stove top. Do not boil. Reduce the temperature to low and simmer for 30-60 minutes. Stir occasionally to make sure the sugar has dissolved completely. Taste the Bisschopswijn occasionally. Remove the spice bag when the desired amount of "spice" is reached. Ladle the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick. Makes six 8 ounce cups. We have sampled various versions of Bisschopswijn in The Netherlands, Gluhwein in Germany, Glogg in Sweden and Hot Wine in Czech Republic. They vary slightly from country to country and according to tradition. All of them have the same basic ingredients. Use your family recipe or experiment with others. Non-Alcoholic Recipe 32oz. cranberry juice 24oz. apple cider ¼ cup light brown sugar 1 oz. (generous 1/4 cup) Bisschopswijn Mulled Wine and Cider Spices Stove Top or Crock Pot Method Combine the cranberry juice and apple cider in a large crock pot or large sauce pan. Add the brown sugar and stir until it is dissolved. Place Bisschopswijn spices in the muslin bag* provided. Close the bag by pulling the strings and tying them into a bow. Place the bag of spices into the juice mixture. Cover the crock pot or sauce pan and heat the mixture until hot over a medium setting on your crock pot or medium heat on your stove top. Do not boil. Reduce the temperature to low and simmer for 30-60 minutes. Stir occasionally to make sure the brown sugar has dissolved completely. Taste the Bisschopswijn occasionally. Remove the spice bag when the desired amount of "spice" is reached. Ladle the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick. Makes seven 8 ounce cups. We often make Bisschopswijn without wine or brandy. Use whatever proportions of juices you like. This is something for the entire family. Fresh Spiced Apple Cider Recipe 64oz. fresh apple cider ¼ cup light brown sugar 1 oz. (generous 1/4 cup) Bisschopswijn - Mulled Wine and Cider Spices Follow the non-alcoholic recipe brewing method. You may not need the additional sugar depending on the sweetness of your apple cider. Go to your local orchard and pick up a gallon of fresh apple cider. There is nothing like the taste of hot spiced cider on a cool fall day. We make individual mugs of spiced cider in the microwave. We spice up the hot cider by putting Bisschopswijn - Mulled Wine and Cider Spices in a tea ball and letting it steep in the hot cider. Party Portions 42 Cup Percolator Style Coffee Maker Method** Two 64oz bottles of cranberry juice 6 cups apple cider 6 cups dry red wine 1 cup light brown sugar 1 cup apricot flavored brandy 4oz. (1 cup) Bisschopswijn - Mulled Wine and Cider Spices Combine the cranberry juice, apple cider and red wine in the coffee maker reservoir. Place the brown sugar and Bisschopswijn spices in the basket of the coffee maker. You may use a paper filter but it is not necessary. Brew the mixture. When the brewing is complete add the apricot flavored brandy. Pour the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick. Makes twenty-eight 8oz. cups. You can use the same recipe and brew the mixture in a large stock pot. Use the brewing method under the basic Bisschopswijn recipe. This is still our favorite way to brew a batch of Bisschopswijn. We like the simplicity of this method. We also like the idea of the spices being constantly being basted by the hot liquid during the brewing process. Often you can use less spices when brewing with this method. Drip Style Coffee Maker Method 32oz. cranberry juice 12oz. apple cider 12oz. dry red wine ¼ cup light brown sugar ¼ cup apricot flavored brandy 1 oz. (generous 1/4 cup) Bisschopswijn - Mulled Wine and Cider Spices Pour the cranberry juice, apple cider and red wine in the reservoir of the coffee maker. Place a paper filter in the basket of the coffee maker. Fill the basket with Bisschopswijn spices and the brown sugar. Brew the mixture. When the brewing is finished add the apricot brandy to the hot liquid. Pour the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick. Makes seven 8oz cups. Our good friend Amy gave us this brewing idea. She has two coffee makers, one for brewing coffee and another for brewing Bisschopswijn since the flavor of the spices left in her coffee maker were making her coffee taste like clove and cinnamon. Hot Buttered Rum 1 pound butter, softened 1 pound brown sugar 1 pound powdered sugar 1 quart vanilla ice cream, softened 1 1/2 tablespoons ground Bisschopswijn - Mulled Wine & Cider Spices Tip: place Bisschopswijn spices in a coffee grinder and grind until it becomes a powder Melt butter in a pan over medium heat. Place sugars, softened ice cream, ground spices and butter in a mixing bowl and mix until well blended. You can do this in an electric mixer or by hand. Pour mixture into a plastic container, seal and freeze. When ready to serve, in a coffee mug measure 2-3 tablespoons of the batter, 1-2 ounces of your favorite rum and 6 ounces of hot water. Stir and serve. You can add a sprinkle of nutmeg on top or whipped cream. Try this with brandy, amaretto or bourbon instead of rum. Bisschopswijn Market Recipe 64oz cranberry juice 64oz apple cider 1/3 cup brown sugar 1 oz. (generous 1/4 cup) Bisschopswijn – Mulled Wine and Cider Spices Stove Top or Crock Pot Method Combine the cranberry juice and apple cider in a large crock pot or large sauce pan. Add the brown sugar and stir until it is dissolved. Place Bisschopswijn spices in the muslin bag provided. Close the bag by pulling the strings and tying them into a bow. Place the bag of spices into the juice mixture. Cover the crock pot or sauce pan and heat the mixture until hot over a medium setting on your crock pot or medium heat on your stove top. Do not boil. Reduce the temperature to low and simmer for 15-30 minutes. Stir occasionally to make sure the brown sugar has dissolved completely. Taste the Bisschopswijn occasionally. Remove the spice bag when the desired amount of "spice" is reached. Ladle the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick. If you ever sample our product at a farmer’s market, trade show or craft show you will be sampling this recipe. This is the family friendly recipe or for those who don’t want to indulge in the wine recipe. We often make this for parties and set up what we call a “cider bar”. We put out bottles of spiced rum, peach schnapps, cinnamon schnapps, apple schnapps and fruit flavored brandies then let guests flavor their spiced cider according to their own personal taste. Always put out a few Cinnamon Stir Sticks for mixing in the extra flavor. Hot Toddy Ideas These are our favorite additions to our Bisschopswijn Market Recipe. Add 1-2 ounces of your favorite to an 8-12 ounce mug of the hot mixture. Cinnamon schnapps Peach schnapps Apple schnapps Spiced rum Apricot brandy Peach brandy Cherry brandy Amaretto Southern Comfort Yukon Jack Cherry Bourbon Cranberry Stuffed Apples Baked in Mulled Wine 4 large golden delicious apples, peeled and cored to within 1/4 inch of the bottom 4 tablespoons whole cranberry sauce or cranberry relish 1 cup dry red wine 2 tablespoons Bisschopswijn – Mulled Wine & Cider Spices 2 tablespoons cold unsalted butter, cut into small pieces 4 tablespoons sugar 1 cup heavy cream, stiffly whipped with 1 tablespoon sugar, and 1/2 teaspoon vanilla. Preheat oven to 350. Butter a 3-qt casserole and set aside. Fill the center of each apple with cranberry sauce, mounding it ever so slightly on top. Stand the apples in the prepared casserole, arranging them so they don’t touch the casserole sides or one another. Pour the red wine evenly over the apples, then sprinkle in the Bisschopswijn – Mulled Wine & Cider Spices and butter into the casserole, distributing them evenly around the apples. Finally, sprinkle 1 T sugar over each apple. Bake the apples, uncovered, for 50-60 minutes, till tender, basting with the casserole liquid (not the spices) every 10 minutes. Serve hot or warm, spooning a bit of the liquid (without the spices) over the top of each apple and adding a dollop of the whipped cream. Christmas Wassail 1 gallon apple cider 1 quart pineapple juice 1 can (6oz) frozen orange juice concentrate ¼ cup Bisschopswijn - Mulled Wine & Cider Spices Place Bisschopswijn spices in a muslin steeping bag or large tea ball. Mix all ingredients in a large crock pot, add spices and simmer. Serve hot. Makes about 12 servings Wassail 10 small apples 10 teaspoons brown sugar 2 bottles, .750 ml, dry sherry or dry Madeira 1/2 teaspoon grated nutmeg 3 thick slices fresh ginger or candied ginger 2 tablespoons Bisschopswijn - Mulled Wine & Cider Spices 2 cups superfine sugar 1/2 cup water 6 eggs, separated 1 cup brandy Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water. Bake in a 350°F oven for 30 minutes or until tender. Place Bisschopswijn spices in a muslin steeping bag or large tea ball. Combine the sherry or Madeira, nutmeg, ginger, Bisschopswijn spices, sugar and water in a large, heavy saucepan and heat without letting the mixture come to a boil. Leave on very low heat. Beat the egg yolks until light and lemon-colored. Beat the whites until stiff and fold them into the yolks. Strain the wine mixture and add gradually to the eggs, stirring constantly. Add the brandy. Pour into a metal punch bowl or any heat proof bowl, float the apples on top and serve. Pumpkin Cheesecake Crust 2 cups graham cracker crumbs 1/3 cup sugar 8 tablespoons melted butter Filling 2 pounds cream cheese, room temperature 1 - 14oz. can pumpkin puree ¾ cup sugar 2 teaspoons ground Bisschopswijn - Mulled Wine & Cider Spices :: Tip: place Bisschopswijn spices in a coffee grinder and grind until it becomes a powder 1 tablespoon lemon juice ½ teaspoon vanilla 1 teaspoon almond extract 4 eggs Mix crust ingredients and press inside the bottom and sides of a nine or ten inch spring form pan. Set aside. Combine all ingredients, except the eggs, in the bowl of a mixer and beat at low speed until smooth. Lower mixer speed and add one egg at a time until well mixed. Pour the filling into the prepared crust. Bake at 375 degrees for 45 minutes, reduce temperature to 350 degrees and bake 25 minutes more. Remove from oven and cool, chill overnight before serving. Pumpkin Cake Cookies ¾ cup brown sugar ¼ cup margarine ¾ cup cooked or canned pumpkin 1 egg 1 ¼ cup flour ½ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon ground Bisschopswijn - Mulled Wine & Cider Spices Tip: place Bisschopswijn spices in a coffee grinder and grind until it becomes a powder 1/8 teaspoon salt 1/8 teaspoon grated nutmeg Cream the sugar and margarine until light and fluffy. Add the pumpkin and egg, beat well. Add the remaining ingredients, mix well. Drop spoonfuls on a greased cookie sheet. Flatten each spoonful slightly. Bake at 350 degrees for 15-18 minutes or until slightly brown. Cool on a wire rack. Apple Granite With Apples Granite 2 pounds Granny Smith apples 2 cups apple cider 2 cups water 2 tablespoons sugar 1 teaspoon ground Bisschopswijn - Mulled Wine & Cider Spices Tip: place Bisschopswijn spices in a coffee grinder and grind until it becomes a powder Peel the apples. Set aside the peel from 2 of them for the granite and reserve the peeled apples for the puree. Chop the reserved apple peel in a food processor and put it in a saucepan with the cider and water. Bring to a boil, cover loosely and boil gently for 25 minutes. You should have about 2 cups of, adjust with water if necessary. Add the sugar and spices. Mix well to dissolve the sugar. Pour the mixture into a bowl and place in the freezer for a few hours, stirring the mixture occasionally with a wire whisk. When it turns into slush or frozen crystals it is ready to serve. Apples ½ cup maple syrup 1 teaspoon vanilla extract ¼ cup water ¼ cup sour cream 1 pinch ground Bisschopswijn - Mulled Wine & Cider Spices Halve and core the peeled apples and cut into slices. Put them in a sauce pan with the maple syrup, vanilla, spices and water. Bring to a boil partially covered, and boil gently until soft. Let cool to lukewarm. Add the sour cream and mix to cover the apples. Refrigerate until cool. When ready to serve, spoon ¼ of the apples into a glass dessert dish. Top with the granite and serve. Pumpkin Spice Cake with Caramel Sauce 4 eggs 1 cup vegetable oil 2 cups pumpkin puree 2 cups sugar 2 cup cake flour ½ teaspoon nutmeg ¼ teaspoon ground ginger 1 teaspoon ground Bisschopswijn - Mulled Wine & Cider Spices Tip: place Bisschopswijn spices in a coffee grinder and grind until it becomes a powder 2 teaspoons baking soda ½ teaspoon salt Butter and flour a 10 inch cake pan. Heat oven to 350°. Beat eggs until smooth, beat in oil and pumpkin. Sift dry ingredients. Add to wet mixture by thirds. Pour into pan. Drop pan 2-3 times to release any air bubbles. Bake 30-40 minutes. Serve with caramel sauce. Caramel Sauce 1 cup sugar ¼ cup water ½ teaspoon lemon juice 2 cups heavy cream Use a saucepan with a light colored interior. Combine sugar, water and lemon juice over medium heat to dissolve sugar. Bring to a boil. Use a wet brush to push down the crystals from the sides of the pan. Boil until it reaches a deep golden color (310°). Swirl pan to ensure even coloration. Once the golden color is achieved remove from heat. Quickly stir in the cream. Return to heat and stir until caramel is dissolved. Chill or serve warm. Pears Poached in Port Cran-raspberry juice or any dark red juice blend Port wine Sugar Bosc pears or any firm flesh pear Bisschopswijn - Mulled Wine & Cider Spices Mix 4 parts juice to 1 part port wine in a large stock pot. Add ½ cup sugar for every ½ gallon liquid. Stir to dissolve sugar. Place 1 tablespoon Bisschopswijn spices per half gallon liquid in a muslin steeping bag or large tea ball. Peel and core pears. You can leave the pears whole and core from the bottom, leaving the stem attached or cut the pears in half and core. Bring juice mixture to a simmer. Place pears and Bisschopswijn bag in the juice. Weight down the pears to completely submerge by placing a plate or two on top of the pears. Simmer until pears take on color and start to soften. You can chill the pears in the mixture overnight for more color. Remove pears from the poaching liquid. Serve with raspberry puree, whipped cream or crème anglaise. Crème Anglaise 3 egg yolks 1/3 cup sugar 1 cup heavy cream 1/3 cup milk ¼ cup brandy pinch of salt Beat egg and sugar until well blended. Bring cream and milk to a boil. Remove from heat. Add ½ cup of hot cream into eggs, whisking constantly. Mix the egg mixture into cream mixture. Over medium heat whisk until mixture thickens. Remove from heat. Add brandy and salt. Strain. Cool quickly over ice water. Chill. Carrot Cake (Vegan) 2 cups carrots - finely grated, firmly packed in cups 1 large orange - juiced 2 teaspoons vanilla extract ¼ cups olive or canola oil ½ cups agave nectar ½ cups molasses ½ cups crushed pineapple - drained 1 cup unbleached flour 1½ cups whole wheat pastry flour 2 teaspoons baking soda 1 ½ teaspoons ground Bisschopswijn - Mulled Wine & Cider Spices Tip: place Bisschopswijn spices in a coffee grinder and grind until it becomes a powder ¾ cup walnuts - chopped Pre-heat oven to 300 degrees. Stir together the carrots and all the wet ingredients until well mixed. Stir together all the dry ingredients until well blended. Add the walnuts to the dry ingredients. Blend the wet and dry mixes just until mixed. Spray an eight inch spring form pan with oil spray. Pour batter into the pan. Bake on a cookie sheet for 50 minutes or until a toothpick comes out clean. Remove from oven, cool slightly, and then remove the spring form pan. Cool and serve. Cream Cheese Frosting 8oz cream cheese, softened but still cool 5 tablespoons butter, softened but still cool 1 tablespoon sour cream ½ teaspoon vanilla 1 ¼ cup powdered sugar With an electric mixer, whip at medium speed the cream cheese, butter, sour cream and vanilla until smooth. Scrape down the bowl in order to make sure all ingredients are mixed. Add the sugar ¼ cup at a time while running the mixer on low. When all the sugar has been added, whip the mixture at high speed until light, fluffy and smooth. Sangria 1 bottle (.750 ml) red wine, light, fruity and dry 1/3 to 1/2 cup packed brown sugar ¼ cup Bisschopswijn - Mulled Wine & Cider Spices Juice of a large orange 1/2 cup of brandy 1 bag frozen berries (cranberries or any berries will work) 1 orange, thinly sliced 1 apple, cored and thinly sliced 1 - 12oz can soda (club soda, ginger ale or any fizzy soda) Pour 1 cup of the wine in a saucepan with the sugar and spice bag. Bring to a simmer on stove for 10 minutes. Remove from heat and let cool. Discard spice bag. Pour mixture into a pitcher. Add remaining wine, brandy, and fruit, and chill thoroughly. Add soda and serve over ice. If you're not serving it all at once add the soda to each serving rather than to the whole pitcher. Its sangria, you can be creative with the fruit, amount of brandy or orange juice. This recipe was given to us by one of our good customers. We love hearing from our customers and their creative recipes. Send us yours! Glögg 1 bottle (.750 ml) tawny port 1 bottle (.750 ml) Madeira 1 bottle (.750 ml) medium dry sherry 1/2 bottle (.750 ml) dry red wine ¼ cup Bisschopswijn - Mulled Wine & Cider Spices 15 cardamom seeds 1/2 pounds lump sugar 1/2 cup brandy 1 cup raisins 1 cup blanched almonds Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame. Ladle the wine mixture over the flaming sugar until sugar is dissolved. Serve hot in mugs, garnished with the almonds and raisins. Make about 10 servings. There are a number of variations of this traditional Scandinavian Yuletide drink. Dry red wine, muscatel and sweet vermouth, with aquavit in place of the brandy, may be used. In another version, 2 bottles of dry red wine, preferably a full bodied dry red, are used with the quantity of aquavit increased to a whole bottle, which is poured over the flaming sugar. Pumpkin Ale Recipe This is mostly an extract-based recipe, though there is a short mash/rest with the pumpkin and malt. Use this recipe as-is or as a basis for experimentation. Yield: 5 gallons of beer with an (approximate) alcohol by volume of 6 to 8% (depending on mash efficiency, use of brown sugar/molasses, amount of pumpkin, etc.). 6-10 pounds of pumpkin, roasted, do not use canned pumpkin 1 pound of Vienna malt, 4L ½ pound crystal malt, 40L ½ pound malted wheat 6 pounds light or amber malt extract 1 cup brown sugar (optional) ½ cup molasses (optional) 1oz Mt. Hood hops (boiling) ½ ounce Hallertauer hops (finishing) ½ teaspoon vanilla 1 teaspoon ground Bisschopswijn - Mulled Wine & Cider Spices Tip: place Bisschopswijn spices in a coffee grinder and grind until it becomes a powder Wyeast 1056, American Ale, or 1272, American Ale II Roast the pumpkin in the oven, similar to cooking squash; cut the pumpkin into manageable pieces, remove all the seeds, remove flesh from the skin after roasting. Place skin side down in a shallow baking pan and add a bit of water to the pan. Roast in a 325° oven for about an hour or until soft. There's two ways you can incorporate the finished pumpkin: a partial mash-style method or simply a soak with the grains as the water heats. For the soak method, simply add the pumpkin and the grains to your pot of water then put it on the heat to boil. When it boils, remove the pumpkin and grains. For the partial mash, add the pumpkin and grains to hot water (ideally you want this mash to settle at 150 to 155 degrees Fahrenheit) and let rest for an hour. Sparge the pumpkin wort from the mash, and add to your brew kettle. (Note: if you don't have sparging equipment, so this removal is simply via a wire strainer.) Add the malt extract (6 pounds is for dry, you could easily get away with 7 pounds if it's syrup), optional brown sugar and molasses, Mt. Hood hops and boil for 1 hour. After 45 minutes, add the finishing Hallertauer hops. At the very end of the boil add the vanilla and Bisschopswijn spices. Adding them to the boil any sooner will essentially nullify their flavor and aroma contributions. Ferment for 1 week, or until primary fermentation settles down, and rack to a secondary for 2 more weeks. The secondary fermentation is not strictly necessary but for clarification and for letting the flavors mellow. You might also add the spices at this stage for a more pronounced presence. Bottle, priming with ¾ cup of corn sugar and drink after a couple of weeks. About the hops, Mt. Hood is a nice spicy, slightly sweet hop (a variant of Hallertauer) that seems to complement this beer well. For finishing, you don't have to stick to Hallertauer, play with it a bit. Cascade might be a nice finish, or if you want to reduce the hop bite, omit the finishing hop altogether. Apple Pie Shots 1 quart Everclear 1 gallon apple Juice 1 gallon apple cider ¼ cup Bisschopswijn - Mulled Wine & Cider Spices 4 cups sugar Place Bisschopswijn spices in a muslin steeping bag or large tea ball. Mix apple juice, apple cider, sugar, and cinnamon sticks together in a large pan or stock pot. Boil for a few minutes until the spices fully flavor the liquids. Add Everclear. Refrigerate. Cheese Stuffed Baked Apples 1 apple ¼ teaspoon ground Bisschopswijn - Mulled Wine & Cider Spices Tip: place Bisschopswijn spices in a coffee grinder and grind until it becomes a powder 1 tablespoon sugar 2 tablespoons cream cheese 1 tablespoon dried cranberries Preheat oven to 375 degrees. Cut the stem out of the apple and hollow out the center, without going through the bottom, until it is about 1 ½ inches wide. In a small bowl stir together the spices and sugar. Set aside half of this mixture. Mix the remaining spices and sugar with the cream cheese and cranberries. Sprinkle some of the spice mixture inside the apple. Fill the apple with the cream cheese mixture. Sprinkle the rest of the spices on top of the apple filling. Place the apple in a small baking dish and bake for 35-40 minutes until the apple is tender enough to pierce with a fork. Russian Tea 1 cup instant tea granules 2 cups Tang, orange drink mix 2 teaspoons ground Bisschopswijn - Mulled Wine & Cider Spices Tip: place Bisschopswijn spices in a coffee grinder and grind until it becomes a powder 1 envelope powdered lemonade mix 1 1/2 cups sugar (or less) Mix all together and keep in tightly covered jar. Use approximately two heaping teaspoons for one cup of tea. Hot Cherry Pie 64oz cranberry juice cocktail ¼ cup Bisschopswijn - Mulled Wine & Cider Spices Amaretto Place Bisschopswijn spices in a muslin steeping bag or large tea ball. Pour cranberry juice in a large pan or stock pot, add the spice bag. Heat over medium heat until hot. Remove the spice bag. Pour 8-12 ounces hot spiced cranberry juice into a mug, add 1-2 ounces of amaretto and serve. Ham Glaze ½ gallon orchard fresh apple cider 1 tablespoon Bisschopswijn - Mulled Wine & Cider Spices 1 teaspoon salt Fresh apple cider is a must for this recipe. Place the Bisschopswijn spices in muslin steeping bag or large tea ball. In a sauce pan heat the apple cider, spices and salt until a low boil. Remove the spice bag after boiling a few minutes. Continue to boil to reduce the cider until reduced by three quarters. Baste ham or ham balls with the glaze. Eggnog 1 gallon eggnog ¼ cup Bisschopswijn - Mulled Wine & Cider Spices Brandy or rum, optional Place Bisschopswijn spices in a muslin steeping bag or large tea ball. In a sauce pan gently heat the eggnog and spices until hot. Remove the spice bag. Serve immediately. Do not leave the eggnog over heat for an extended period. Add brandy or run if desired. Hot Chocolate ½ cup sugar ¼ cup Dutch process cocoa Dash of salt 1/3 cup hot water 2 cups heavy cream or half and half (all milk may be substituted) 2 cups whole milk ¾ teaspoon vanilla extract ½ teaspoon Bisschopswijn - Mulled Wine & Cider Spices Tip: place Bisschopswijn spices in a coffee grinder and grind until it becomes a powder Whipped cream and additional spices if desired Mix sugar, cocoa and salt in a saucepan. Stir in water. Cook and stir over medium heat until mixture boils. Boil and stir 2 minutes. Stir in milk and cream and heat. Do not boil. Remove from heat and add vanilla and Bisschopswijn spices. Serve hot with whipped cream and a sprinkle of Bisschopswijn spices. Cranberry Punch One Bisschopswijn Market Recipe, chilled Sierra Mist Cranberry Splash soda Mix the Bisschopswijn Market Recipe with an equal amount of the soda over ice. Other ideas for Bisschopswijn - Mulled Wine & Cider Spices Grind the spices in a coffee grinder and use in any recipe calling for pumpkin pie spice or a similar blend of spices. Some recipes our customers use the ground spices in are; Pumpkin Bars Apple Sauce Cookies Spice rubs Customers have told us they use the whole spices to make; Blended with fruit flavored teas Added to ground coffee when brewing Chai *Save the muslin bag for future batches of Bisschopswijn. Discard the spices, rinse the bag and let it hang to dry. **Note: Bisschopswijn spices may leave their scent and taste in your coffee maker. Be sure to thoroughly clean your coffee maker according to the manufacturer's directions before attempting to brew coffee.
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