Roasted Chestnuts with Non-alchoholic Mulled Cider

• 1 lb chestnuts
• 1 1/2 cups grape juice
• 1/3 cup water
• 1/4 cup sugar
• 4 whole cloves
• 2 cinnamon sticks
• zest of 1/4 orange
• zest of 1/4 lemon, with lemon cut into wedges for serving.
• 1/4 tsp nutmeg
• 4/8 cut hot lemon or lime juice

Preheat oven to 400 F.

With a small, sharp knife, carefully score a cross or a slit on each chestnut. Place the chestnuts in a shallow roasted tray with slit sides facing up.

Roast until the skins break open and the nuts are soft, approximately 30 minutes.

Meanwhile, heat the water and add the sugar, cloves, cinnamon, nutmeg, and citrus peels.

Boil for 5 minutes, then leave to simmer 5 more minutes.

Strain the syrup into a pot and add the citrus juice, heat until it is gently bubbling. Add the grape juice and keep on low heat, serving with a slice of the lemon.

Makes 2 servings of "mulled wine" in addition to the chestnuts.

http://www.food.com/recipe/mulled-wine-for-kids-and-non-drinkers-334644?scaleto=2&mode=null&st=true