We are having a bit of winter-like weather (by Southern California standards) the last couple days and having a little time off I declare this a night for mulled wine. It's a comforting, soul-warming treat for a cool winter's eve.
It's all a matter of interpretation. but the basic elements are dry red wine, spices and some type of fruit.
The good news is you do not have to break the bank and use your good wine for this recipe -- an inexpensive 1.5 liter bottle or box wine will do. I like to use a dry Cabernet Sauvignon. I like my mulled wine less sweet, so I cut way back on the sugar, and bump up the spices.
Be careful to warm this slowly and do not boil. Hold over a heat diffuser on low flame or warm and hold in a crock pot set on low. Make a double batch for the holidays if you have a crowd. Perhaps next week I'll do Glogg!
THE RECIPE
1.5L dry red wine (one can also use a white wine)
1/2 cup port
1/4 cup granulated sugar (or add more to taste)
4 pieces stick cinnamon
10 whole cloves
6 whole cardamom pods
pinch ground nutmeg
4 whole allspice
2 star anise
2 bay leaves
1/2 cup dried cranberries (Craisins) or raisins
1 orange, cut into eighths
Place all ingredients into a saucepan and warm over low flame; allow to steep for 20 minutes. DO NOT BOIL.
You will know when it's done by the WONDERFUL aromas which drift all across your home.
Serve with some of the steeped fruit and garnish with cinnamon stick and orange slice.
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