December 16, 2006

Mulled Wine



Ingredients:

1 bottle red wine*
2 cups boiling water
1/2 cup brandy
1/4 cup honey (or to taste)
2 cinnamon sticks
8 whole cloves
1 teaspoon cardamom seeds (or pods crushed)
1/4 teaspoon grated nutmeg
1 lemon sliced
2 tangerines (or oranges) sliced
1 apple sliced

Slow-cooker directions:

Turn slow cooker to low. Add boiling water and dissolve honey in the water. Add cinnamon, cloves, cardamom, nutmeg, lemon, tangerines, and apple. Add wine and brandy and stir. Keep slow cooker uncovered and allow wine to get hot but do not let it boil. If it gets too hot, turn off the slow cooker: it should still say fairly warm and you can turn it on again as needed. This shouldn't happen, but if it is a long party it might. Serve hot.

Stove top directions:



In a large pot, boil water. Dissolve the honey in the water. Add cinnamon, cloves, cardamom, nutmeg, lemon, tangerines, and apple. Add wine and brandy and stir. Keep on a low flame uncovered and allow wine to get hot but do not let it boil. Serve hot.


*I'd go for something inexpensive but tasty.




My thoughts:


I had never had mulled wine until Thursday but I have decided I like it. It's like warm, spicy sangria and is a great way to stretch a bottle of wine for a party. We set it up in the slow cooker and it kept it warm all night, bur you could do the same in a large pot with a low flame.