warm mulled wine
Mulled wine recipes
Spiced Mulled Wine
- 1 bottle (750 ml) ruby port
- 1 bottle (750 ml) Merlot
- 1/2 cup sugar
- 4 orange peel strips (1 to 3 inches)
- 2 cinnamon sticks (3 inches)
- 8 whole allspice
- 6 whole cloves
Directions
- In a large saucepan, combine all ingredients; bring just to a simmer (do not boil). Reduce heat; simmer gently, uncovered, 30 minutes or until flavors are blended, stirring to dissolve sugar. Strain. Serve warm.
Mulled Red Cider
- Cinnamon sugar, optional
- 1-3/4 cups apple cider or unsweetened apple juice
- 1/2 cup sugar
- 3 cinnamon sticks (3 inches)
- 4 whole cloves
- 1 bottle (750 milliliters) dry red wine
Directions
- Moisten the rims of seven mugs with water. Sprinkle cinnamon sugar on a plate; dip rims in cinnamon sugar. Set mugs aside.
- In a large saucepan, combine the cider, sugar, cinnamon sticks and cloves. Cook and stir over medium heat until sugar is dissolved.
- Add wine and heat through. Remove from the heat. Cover and steep for 10 minutes; strain. Serve in prepared mugs.
Mulled Wine
- 1 bottle (750 ml) fruity red wine (such as merlot)
- 1 cup brandy
- 1 cup sugar
- 1 medium orange, sliced
- 1 medium lemon, sliced
- 1/8 teaspoon ground nutmeg
- 2 cinnamon sticks (3 inches)
- 1/2 teaspoon whole allspice
- 1/2 teaspoon aniseed
- 1/2 teaspoon whole peppercorns
- 3 whole cloves
- Optional garnishes: orange slices, star anise and additional cinnamon sticks
Directions
- In a large saucepan, combine first six ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan.
- Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container cool slightly. Refrigerate, covered, overnight.
- Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.