Mulled Wine

NY Times recipe from Rosie Schaap who states, “If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles. This recipe is easily doubled for a larger crowd.”

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Mulled Wine

  • Total time: 1 Hour
  • Servings: 6 to 8 Servings

Ingredients

  • 2 Large Oranges
  • 4 1/2 Cups (1 Liter) Red Wine
  • 1 1/4 Cups (10 oz) Brandy
  • 1/2 Cup Dark Brown Sugar
  • 2 Cinnamon Sticks
  • 6 Whole Cloves
  • 3 Cardamom Pods, slightly crushed

Directions

  • 1)

    Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.

  • 2)

    In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.

  • 3)

    Ladle into cups or mugs. Garnish each with a reserved orange round.

Notes

Source: https://cooking.nytimes.com/recipes/1019799-mulled-wine