In a folded kitchen towel, coarsely crush 4 cinnamon sticks with a rolling pin or mallet.
In a small bowl, combine spices and stir to blend well. Cut eight 4-inch squares of double-thickness cheesecloth. Place 1 level tablespoon spice mixture in center of each square. Bring corners together and tie with string to make a bag. Store in an airtight container in a cool, dark place.
To use: For each quart of apple juice, cider or red wine, use one Spice Bag and simmer for 15 minutes. For a more robust flavor, use two bags. Remove bag and serve in individual mugs with a cinnamon stick as a stirrer. Sweeten to taste.
Packaging Suggestions: Arrange the bags in a covered decorative tin (e.g., from stationery or tea) and tie with a ribbon. Or enclose the spices in a plastic bag and tie to a bundle of long cinnamon sticks, a cider jug or a bottle red wine. Include a recipe card with directions for use.
This Spice Bags recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
