Gift Set of Hot Spiced Cider and Wine Blends, makes hot cider and wine into a treat

Hot Cider and Wine Seasoning Blends in a set of three (3) in a gift box with a silver-toned spoon

Totally caffeine free, naturally, theses blend of spices and sweeteners
is perfect for creating hot toddies, cider, winter warming tea or a spiced wine drink

Wassail Blend -- A warming combination of sweetener and spice to make craft a hot cider or wine drink (white or red.) Just add 2 teaspoons of the blend to a cup of cider and warm. Recipes are included. Contains: sugar, lemon, orange, cinnamon, nutmeg, allspice.

Wine Wassail Blend -- The perfect combination of sweetener and spice to make any wine (white or red) a sparkling addition to a winter table. Just add the blend to a bottle of wine or pot of black or herb tea and simmer. Recipes are included. Contains: sugar, cinnamon, cloves, allspice.

Apple Cider Blend -- This combination with cinnamon and brown sugar with makes a sweet spiced cider or sweetened fortified wine. Contains: brown sugar, lemon peel, cinnamon, cloves, nutmeg, mace

The Backyard Patch hand-blends all of its herb and spice mixtures from recipes we crafted ourselves. We pride ourselves on the long shelf-life our herbs have and make not only cider blends like this, but herb flavored teas, cooking blends and seasonings, as well as bath items. There herbs we raise ourselves and all items we use are chemical-free.

Like all blends from the Backyard Patch we guarantee an 18 to 24 month shelf-life, because we use only the freshest herbs.

There are three other cider/wine spice and herb blends available. You can see them all in our Seasonal Herbs Collection

Try this recipe with either Hot Spiced Wine Blend:

++ Mulled Cranberry Sauce ++

1/2 cup water
entire package of BYP Wassail or Cider blend
1/2 T. whole green cardamom pods, crushed to open pads
1/2 of a 12 oz. pkg. fresh cranberries

Combine water and Hot Spiced Wine Blend and cardamom pods in medium sauce pan and simmer uncovered over med-high heat until sugar is dissolved. Remove the cardamom pods and seeds. Add cranberries. Bring to a boil stirring frequently, then cook stirring occasionally, until the sauce begins to thicken, about 7 minutes. Transfer to a serving bowl, let cool, cover and refrigerate until cold. Serve cold.

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For information on growing and using herbs and a showcase of our more than 150 herbal combinations for cooking, bath and tea, please visit our blog: www.backyardpatch.blogspot.com.

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