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Mulled Apple or Pear Cider
from the kitchen of Sharmagne Leland-St. John

3 quarts fresh apple cider or pear juice
1/4 teaspoon nutmeg
1/8 teaspoon thyme
1/2 teaspon ground ginger powder
7 cinnamon sticks
1 tablespoon finely crushed, dried sweet basil


In a large enameled pot, gently simmer the juice with
the above ingredients, with the exception of the basil.
Remove the cinnamon sticks. Break them, placing a
portion of a stick into each tankard. Pour the warm
cider over the sticks and sprinkle the basil sparringly
on top.