Mulled Wine Three Ways

I make this first recipe every year not only to make mulled wine but the dried mix makes a nice fall/winter potpourri.  I often use my Kitchen Gadgets – Dehydrators  to dry fruit but I have provided directions for drying in the oven also.

Mulled Wine with Merlot

  • 2 oranges
  • 8 (3-inch) sticks cinnamon, broken into small pieces
  • 1/4 cup whole cloves
  • 1/4 cup whole allspice
  • 4 whole nutmeg, cracked and broken into small pieces
  • 3 drops oil of cinnamon

Peel rind from oranges in 1/2-inch strips, cutting into white membrane as little as possible.  Reserve oranges for later use.  Place rind strips, outer side up, on a wire rack on a baking sheet.   Bake at 200 degrees, leaving door slightly ajar, 2 to 2-1/2 hours, or until rind is dry; check often  (much easier and quicker in a dehydrator).  Or you could just let the peels sit out overnight or until dry.  Let cool and break into small pieces.  Combine orange rind and remaining ingredients; mix well.

Makes about 1-1/2 cups

Mulled Wine:  Combine 1/3 cup Mulled Wine Spice Mix with 1 quart Burgundy (I now use a good Merlot).  Heat to boiling; cover, reduce heat and simmer 20 to 30 minutes.  Strain spices before serving

If you prefer a non-alcoholic beverage, 1/3 cup of the mix can be combined with 1/2 gallon apple cider.

Mulled Wine With Lemon Thyme

This recipe comes from one of my herb books – I enjoy using my fresh herbs when I cook.

  • 10 cinnamon sticks
  • 24 whole cloves
  • 12 whole allspice
  • 12 sprigs fresh lemon thyme
  • 2 (1-1/2 liter) bottles of your favorite dry, red wine (preferably claret)
  • 1 cup sugar (I cut back on this amount – add enough sugar to your taste)
  • 2 lemons, thinly sliced
  • lemon thyme and lemon slices for garnish

Place the cinnamon sticks, cloves, allspice and the lemon thyme in cheesecloth (you do not have to do this – just strain all these ingredients before serving) and tie together to look like a bag.  Pour the wine into a large pot, add the sugar and bring to a boil.  Reduce the heat, add the cheesecloth bag and float the lemon slices on top.  Simmer for 30 minutes.

Remove the cheesecloth bag, garnish with fresh lemon slices topped with lemon thyme, if desired.

Ina's Mulled Wine

I like the idea of combining wine and the apple cider, then it is not so strong.

  • 4 cups apple cider
  • 1 bottle of red wine, such as Cabernet Sauvignon
  • 1/4 cup honey
  • 2 cinnamon sticks
  • 1 orange, zested and juiced
  • 4 whole cloves
  • 3 star anise
  • 4 oranges, peeled for garnish

Combine the first seven ingredients in a large saucepan, bring to a boil and simmer over low heat for 10 minutes.  Pour into mugs, add an orange peel to each and serve.

DSC_7297-001 DSC_7309

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