How long has it been since you had mulled wine? I know, sounds antiquated, but the bastard child of red wine and hot apple cider really is divine. It is drunk like water in Europe come holiday season and is there winter seasonal answer to sangria. More or less it is your favorite red wine, coupled with your favorite spices and fruit then put over an open flame to allow all flavor to harmoniously sing. The main tip is you must make it in a pot that is NOT aluminum, or else the liquor will burn off. It is a blast to make at home and you really can’t go wrong.
Here is a fancy recipe (it even includes brandy) but feel free to tone down this domestic diva approach and use it merely for inspiration and time monitoring;
Ingredients;
1 large orange
2 cardamom pods
6 whole clove
6 allspice berries
6 whole black peppercorns
1 cinnamon stick, plus 4 for garnish (optional)
1 bottle (3 cups) fruity red wine
1/2 cup sugar
1/4 cup brandy
Directions;
1. With a fine grater, zest, then juice the orange.
2. With the flat side of a knife, press firmly on the cardamom pods to bruise them.
3. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
4. Reduce heat to low; simmer until flavors have melded, about 30 minutes. 5. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.
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