Mulled Cranapple Juice with Crystallized Ginger
Serves 8

This is a heart-warming (and hand warming!) beverage for cooler weather. It has a wonderful aroma and a beautiful color.

3 cups apple juice
3 cups cranberry juice
2 tbsp diced VE Crystallized Ginger
¼ cup honey (for sweeten to taste)
¼ cup VE Mulling Spices

1. Place all ingredients in multi pot.
2. Simmer gently for 10 minutes. Serve immediately in heated mugs.

Mulling Spice Braised Pork Roast
Serves 4

1 ¼ lb pork loin roast
VE Sea Salt & VE Pepper, to taste
1 tbsp vegetable oil
½ cup prepared VE Mulling Spice (strain if desired)
¼ cup low sodium chicken stock

1. Preheat oven to 350F. Heat a large fry pan to medium high.
2. Season pork loin roast with VE Sea Salt and VE Pepper. Add vegetable oil to hot pan, swirl and sear pork roast on all sides.
3. Once pleasantly browned, remove pork from heat, pour prepared VE Mulling Spices and chicken stock into pan and stir well. Cover tightly with aluminium foil and transfer to oven.
4. Cook for about 25 minutes, or until pork is no longer pink inside. Slice into medallions and serve with a generous drizzle of cooking liquid.

Pears Poached in Mulling Spice with Canadian Maple Chocolate Sauce
Serves 4

1 recipe prepared VE Mulling Spices
2 large pears, peeled, cored and sliced in half vertically
¼ cup whipping cream
1/3 cup VE Canadian Maple Belgian Chocolate
½ tsp VE Vanilla Extract

1. While VE Mulling Spices are simmering, add pears and poach until fork tender.
2. In a small pot, heat whipping cream to a boil. Remove from heat and stir in VE Canadian Maple Belgian Chocolate until melted. Stir in VE Vanilla Extract.
3. Place poached pears on a serving plate and drizzle with warm Canadian Maple Chocolate sauce. Serve with a mug of VE Mulling Spices used to poach pears.

Mulling Spice Dessert Syrup
Yields about 1 cup

2 cups apple juice, red wine or cranberry juice
2 tsp VE Mulling Spice
¼ cup sugar
¼ tsp VE Vanilla Extract

1. Combine all ingredients in a small pot, stir well and bring to a boil. Simmer uncovered for 15 – 20 minutes, or until liquid is thick and syrup.
2. While hot, strain syrup through stainless steel strainer and pour over vanilla ice cream, fruitcake, or almond biscotti.

Wild Rice with Mulling Spices & Fruit
Serves 4

1 tbsp VE Mulling Spices
¾ cup VE Canadian Wild Rice
2 ½ cups water
¼ cup VE Cherries & Berries, roughly chopped

1. Cut an approximately 4” square piece of cheesecloth. Make a sachet by placing VE Mulling Spices in middle, bringing edges together and securely tying with a piece of kitchen twine.
2. Combine VE Canadian Wild Rice, water and VE Mulling Spice sachet in a large pot. Bring to boil, reduce heat to medium and gently simmer uncovered for about 30 minutes, or until rice is tender and water absorbed.
3. Remove from heat, stir in VE Cherries & Berries, cover, and steam for 10 minutes. Remove sachet, drain any excess water, and serve.

Mulling Spice Carrots & Parsnips
Serves 4

1 – 2 tbsp VE Mulling Spices
2 cup water
2 large carrots, peeled and sliced into 1/2” thick rounds
2 large parsnips, peeled and sliced into 1/2” thick rounds
VE Seal Salt & VE White Pepper, to taste

Chicken with Mulling Spices
Serves 4

4 – 4 oz pieces boneless skinless chicken breast
VE Sea Salt & VE Pepper, to taste
2 tsp vegetable oil
1 cup orange juice
1 tsp VE Mulling Spices

1. Season chicken with VE Seal Salt and VE Pepper. Heat a large frying pan to medium high. Add vegetable oil, swirl to coat pan, and add chicken.
2. Brown chicken on both sides before reducing heat to medium low. Pour in orange juice and add VE Mulling Spices. Stir well.
3. Cook chicken for about 10 minutes, or until it is no longer pink inside. Remove chicken from pan, strain sauce through strainer, and serve with steamed rice.