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 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 25m Yield 4 Number Of Ingredients 7 Steps:
Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don’t boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you’d like to add more. Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.
Time 2h3m Yield 10 servings Number Of Ingredients 9 Steps:
In the basket of a coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot.
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.
Time 45m Yield 5 servings. Number Of Ingredients 12 Steps:
In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.
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 Number Of Ingredients 9 Steps:
With a fine grater, zest, then juice the orange. With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes. Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.
More about “mulled wine recipes”
Yield 16 servings Number Of Ingredients 9 Steps:
Add the red wine, pineapple juice, and sugar to a slow cooker. Whisk to dissolve the sugar. Add the sliced oranges, cinnamon sticks, cloves, peppercorns, and ginger. Turn the heat to high, cover, and warm for 30-60 minutes, until steaming. Once steaming, reduce the heat setting to warm. Ladle into mugs and garnish with orange wheels. Enjoy!
