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| 2 | Oranges |
| 8 | (3-in) stick cinnamon, |
| | Broken into small pieces |
| 1/4 Tasse | cloves whole |
| 1/4 Tasse | allspice whole |
| 4 | Whole nutmeg, cracked and |
| | Broken into small pieces |
| 3 Tropfen | Oil of cinnamon |
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Peel rind from oranges in 1/2 inch strips, cutting into white membrane as little as possible. Reserve oranges for later use. Place rind strips, outer side up, on a wire rack on a baking sheet. Bake at 200 degrees, leaving oven door slightly open, 2 to 2-1/2 hours or until rind is dry. Check often. Let cool. Break into small pieces.
Combine dried orange rind and remaining ingredients; mix well. Yield: about 1-1/2 cups.
To use: Combine 1/3 cup mulled wine spice mix with 1 quart Burgandy and 1 quart apple juice. Heat to boiling; cover, reduce heat and simmer 20 to 30 minutes. Strain spices before serving. For a nonalcoholic beverage, 1/3 cup cup mulled wine spice mix may be combined with 1/2 gallon apple cider. Servings: 1/2 gallon.
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