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Mulled Wine

2 (750-ml) bottles dry red wine (Cabernet Sauvignon, Burgundy, etc.)
1/2 cup packed brown sugar
12 whole cloves
4 cinnamon sticks
Peel of 1 large orange, cut into long strips
Peel of 1 large lemon, cut into long strips
16 oz. (1 pint; 2 cups) ruby port
16 oz. (1 pint; 2 cups) brandy (see Note)


Combine all ingredients except port and brandy in a large pot (not aluminum); bring to a simmer, stirring occasionally. Reduce heat to low; simmer for 10 minutes. Add port and brandy; heat just until steaming (dont boil). Pour into large, heatproof bowl. Ladle into mugs or heatproof punch cups, adding a few spices and citrus strips to each serving. Strain leftover mulled wine, tightly seal, and store in a cool place for at least 6 months. Mulled Cider: Substitute 2 1/2 quarts (10 cups) apple cider for the wine; omit port. If desired, substitute 1/3 cup honey for the brown sugar.

Source: www.cookstr.com