Time 20m Yield 9 Number Of Ingredients 7 Steps:
Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring mixture to a boil and cook until flavors combine, about 10 minutes. Strain and return water mixture to the saucepan; discard lemon, cloves, and cinnamon stick. Stir claret wine into water mixture; heat until hot but not boiling, 5 to 10 minutes. Serve flecked with nutmeg.
Time 20m Yield 8 servings Number Of Ingredients 8 Steps:
Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.
Time 1h15m Yield 4 servings Number Of Ingredients 8 Steps:
Wrap the cloves, star anise and cinnamon in a small square of cheesecloth and secure it with kitchen twine. Combine the wine, sugar if using, orange zest, orange juice, rosemary and the spice pouch in a slow cooker. Cook on low heat until hot, about 1 hour. Adjust the slow cooker to the “warm” setting. Serve in mugs with a rosemary sprig as garnish.
Time 35m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large saucepan, combine all ingredients; bring just to a simmer (do not boil). Reduce heat; simmer gently, uncovered, 30 minutes or until flavors are blended, stirring to dissolve sugar. Strain. Serve warm.
Time 10m Yield 13 cups Number Of Ingredients 10 Steps:
Place first 3 ingredients on an 8" square of cheesecloth; tie with string. Place spice bag in a Dutch oven. Add red wine and remaining 5 ingredients; bring to a simmer over low heat (do not boil). Keep at a simmer while serving. Ladle into mugs. Note: For a nonalcoholic version, omit wine and substitute more apple cider.
Time 4h15m Yield 5 servings. Number Of Ingredients 9 Steps:
Place cinnamon sticks, cloves and rosemary on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a 1-1/2-qt. slow cooker, combine the wine, cranberries, sugar, bourbon, orange juice and zest. Add spice bag. Cover and cook on low for 4-5 hours or until heated through. Discard spice bag. Serve warm.
Time 45m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish. In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids. Ladle into cups or mugs. Garnish each with a reserved orange round.
Time 50m Yield Serves 6 Number Of Ingredients 6 Steps:
Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins. Remove from the heat and cool, leaving to infuse for about 30 mins. To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.
More about “hot mulled wine recipes”
Time 45m Number Of Ingredients 7 Steps:
Peel orange in strips using a vegetable peeler, being careful not to remove any pith (the white part). Push cloves into peel. Combine clove-studded orange peel, the star anise, ginger, water, and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar, and cook for 10 minutes. Remove from heat, and add wine. Let stand for 20 minutes to mull. Just before serving, gently reheat mulled wine over medium heat until just beginning to simmer. Serve warm.
