Monday, December 28, 2015

Mulled Wine

Nothing warms the cockles of one's heart and stomach better than a cup (or two, or three...) of hot spiced mulled wine on a cold winter day. I adapted this recipe from Ina Garten's and opted to warm everything in a crock pot rather than over the stovetop to keep the alcohol from burning off.

6 cups apple cider or apple juice
1.5 liters (6 cups or two 750-ml bottles) dry red wine
1/2 cup honey
4 whole cloves
2 star anise
2 sticks cinnamon 
Juice and rind (leave out the white pith) of 2 oranges (or mix & match oranges, lemons, limes)*
1/2 cup brandy or cognac

*You can also omit the citrus and brandy and substitute with 1/2 cup of Cointreau or Grand Marnier instead.

1. Combine all the ingredients together in a large crock pot. Turn the crock pot on high, cover, and bring up to heat, which may take about an hour (mixture should be hot, but not simmering). 

2. After the mixture is nice and hot, reduce heat to low. The mulled wine should keep in the crock pot without evaporating all the alcohol for at least 4-5 hours. 

3. Ladle the mulled wine into individual cups and serve as needed.

Apple cider, red wine, star anise, orange, whole cloves, honey.

 Moro blood oranges from the garden.

Other possibilities: Meyer lemons, limes, Cara Cara oranges, Washington navels. 


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