Mulled Wine Recipe
Pull out your mulled wine recipe for a special holiday drink, or just as a special treat. What could be better on a crisp spring evening or chilling autumn night than a glass of warm, mulled wine? Although mulled wine is traditional served warm, you can also serve it at room temperature or even chilled if you prefer. Mulled wine is a great after dinner drink, or a nice compliment to grilled pork or red meat dishes.
- 1 bottle good red wine, such as carbernet sauvignon or merlot. Merlot is a drier wine, while cabernet has a juicy, hearty ambience.
- 1 cup of brandy (optional) The addition of brandy increases the alcohol content, yet adds to the heartiness of the wine.
- 5 cinnamon sticks
- 15 whole cloves
- 6 peppercorns
- 1 thinly sliced orange
- 1 thinly sliced lime or lemon
- 2 teaspoons sugar
- Tie all ingredients except wine and sugar into a cheesecloth bundle.
- Add wine, sugar and bundle to a pot on stove and warm mixture for 30 minutes. Take care not to boil the liquid or the alcohol will burn off.
- Test the wine mixture to see if it needs more sugar. If so, add additional sugar to taste and return to stove for five to ten minutes to melt the sugar in the liquid.
- Remove the bundle.
- Promptly serve with cinnamon sticks in glass or earthen mugs.
- Refrigerate wine if you want to serve it chilled.
- Wine can be kept in a jar or bottle. Consume wine within a month or it will lose most of its flavor.