Mulled Wine

  

Did you know mulled wine can be drunk at any time of year, though we most associate it with the holidays when our thoughts turn to warm spiced drinks and good food. Have you ever wondered how to make mulled wine? In my book The Curious Curate and the Opera Singer  mulled wine is featured in several scenes, so I thought I would share a recipe.

Making mulled wine is a very subjective thing, keep your personal tastes in mind before you begin. Do you like cinnamon, cloves, honey or star anise? You don't need to add any of the spices you don't care for.

Greeks and Romans spiced and heated their wines to keep warm in winter. I'm sure they merely did it to taste.

Begin with two bottles of dry red wine in a large saucepan.

Add one large whole thinly sliced orange or two small oranges, clementines or satsumas

Add the grated zest of an orange or lemon if you like tangy citrusy flavors

You can choose to add any fruits such as pitted cherries, pomegranite seeds, cranberries or sliced apples

Half a cup of brown sugar or honey

You can grate in a small amount of nutmeg to taste

Add two cinnamon sticks, four cloves and two star anise, choose only the ones you like.

(Keep aside several sticks of cinnamon to add to your glasses as a stirer)

Simmer the ingredients on low heat stirring occasionally for forty five minutes, never boil as it will cook off the alcohol.

You can add half a cup of brandy to the pot or a small glass of port to add richness at the end.

When the fruits have cooked to a softness turn off the heat.

At this point you can either sieve the mixture providing a smooth liquid and adding back a slice of orange and a fresh cinnamon stick to each cup, or you could serve it as is in heat proof glasses or mugs.

Good Luck!