Random Recipe: Mulled Wine
Wednesday, December 26th, 2012
Happy Boxing Day! Yesterday I made mulled wine for the third time this season, and I thought I’d share my recipe with you all, in lieu of actual content. There’s as many recipes for mulled wine as there are people who make it, so make sure to tweak this to your own preferences. And yes, I got lazy and used a photo instead of drawings, because, Christmas.
Amy’s Mulled Wine
- 1 bottle cheap, sweet red wine (I’ve used various, but Yellowtail’s Sweet Red Roo worked well this last time)
- 1 orange
- 1 apple
- 1 pear, still crisp
- about 1/3 cup turbinado sugar, which I am perpetually too lazy to measure
- 2 sticks cinnamon
- 2 cloves
- 4 cardamom pods
- 5 slices candied ginger
- 2 dashes nutmeg
- 1 dash allspice
Chop the apple and pear into bite-sized pieces, and slice up the orange however you prefer, and crack the cardamom pods. Dump everything into a pot and simmer on low heat, stirring occasionally, until it tastes awesome, usually about an hour to an hour and a half. Don’t let it boil. Drink hot, with some of the apple & pear floating in your cup.
Don’t throw away the leftover apple, pear & ginger, which have now become a wonderful dish of stewed, spiced fruit for later, though the orange can go and you really don’t want to accidentally bite down on the cardamom pods or cloves.
Enjoy during the long winter! 1 bottle of wine yields about 2 cups of mulled wine, so double or quadruple as needed for gatherings.