Well for some of you it is getting to that time of the year, there begins to be a chill in the air. . and some mulled wine is sounding great around a fire. . (ok, yea I am in Florida and that doesn’t happen until maybe Jan or Feb, but I am originally a mid-westerner) so here are a couple of my favorite recipes for mulled wine
Mulling spices from store if sugar is in delete sugar in the raw
Magnum of zinfandel (or 2 standard bottles of zinfandel) you can use Merlot also
1 cup sugar in the raw
Peel from 1/2 an orange
Put mulling spices in a cheesecloth bag or if you have teabags you can fill that are large use that and drop in a saucepan with a quarter of the wine. Add the sugar and orange peel. Simmer to blend flavors, about 6 minutes. Once heated, add the remaining wine and return to a simmer. Remove spice bag and orange peel and serve.
If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with mulled wine. If serving right at home place in heat proof glasses (wine ones usually will crack)
2 bottles dry red wine
4 ounces port or brandy
12 whole cloves 4 cinnamon sticks or store bought mulling spices (I prefer)1 large orange, zested
Serving suggestion: Garnish with cinnamon sticks or freshly ground nutmeg
Combine ingredients in a large pot and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl.