Monday, November 15, 2010


Kathy's Merry Christmas Mulled Wine Recipe

1 bottle Zinfandel ( I used a large bottle)
About 2/3 cup sugar
6 cinnamon sticks
2 whole nutmegs, cracked in large pieces with a hammer
1 tablespoon whole star anise
1 teaspoon whole allspice
1 teaspoon whole cloves
8 quarter-size slices fresh ginger
In a 5- to 6-quart pan over medium-low heat, stir wine, 2/3 cup sugar, cinnamon, nutmegs, star anise, allspice, cloves, ginger, until simmering.
**I put my spices in a tea ball except Cinnamon sticks & Ginger
To blend flavors, hold mulled wine at simmering, uncovered, 15 to 20 minutes. Taste and stir in more sugar, if desired.
Ladle into mugs and serve, turn temp to low heat and keep warm up to 2 hours. Makes 11 cups, about 14 servings, 3/4 cup each.
This can also be made in a crockpot.
****Cook's Note***
you can add a 1/2 C to a 1 C. of brandy or Madeira to the mulled wine at the end as a finisher to zing it up if you want.

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