Sunday, October 31, 2010


My Favorite Mulled Wine

2.25 liters (about 10 1/2 cups, a 1.5 liter bottle plus a 750 ml. bottle; or 3 bottles, each 750 ml.) full-flavored red wine such as burgundy-type or Zinfandel

About 2/3 cup sugar

16 inches cinnamon stick

2 whole nutmegs, cracked in large pieces with a hammer

1 tablespoon whole star anise

1 teaspoon whole allspice

1 teaspoon whole cloves

8 quarter-size slices fresh ginger

1 large (about 1/2 lb.) Granny Smith apple, cored and thinly sliced crosswise

1 medium-size (about 1/2 lb.) orange, halved lengthwise and thinly sliced crosswise

1 medium-size (about 1/2 lb.) orange peel in long spiral

In a 5- to 6-quart pan over medium-low heat, stir wine, 2/3 cup sugar, cinnamon, nutmegs, star anise, allspice, cloves, ginger, apple, orange, and orange peel until steaming.

To blend flavors, hold mulled wine at steaming, uncovered, 15 to 20 minutes. Taste and stir in more sugar, if desired.

Ladle into mugs and serve, or reduce heat under wine to low (below simmering), and keep warm up to 2 hours. Makes 11 cups, about 14 servings, 3/4 cup each.

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