When the weather outside is frightful, stay inside and cozy up to a glass of hot mulled wine.
It’s a holiday tradition around our place, and the best versions are made with fruit-forward red wines such as Zinfandel or Beaujolais Nouveau.
The recipe that follows renders 4 to 6 servings, depending on the serving size. Try it with gingerbread cookies, made from the recipe that we will feature here tomorrow.
HOT MULLED WINE
- One 750-ml. bottle of red wine, such as Zinfandel or Beaujolais Nouveau
- One orange, peeled and sliced (note: retain orange peel)
- 1/4 cup of brandy
- 8 to 10 cloves
- 2/3 cup honey or sugar
- 3 cinnamon sticks
- 1 tsp. fresh or 2 tsp. ground ginger
1. Combine all ingredients in either a large pot or a slow cooker.
2. Warm the ingredients on low to medium heat (avoid boiling) for 20 to 25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved.
3. Add zest from orange peel, to taste.
4. When the liquid is steaming and the ingredients are well blended, ladle the mulled wine into mugs, leaving the seasonings behind.
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Do you have a favorite cold-weather drink that includes wine in the recipe? We’d love to hear about it in the Comments box below.