How to Make Mulled Wine
"Tis the season!" is a phrase that embodies the holiday spirit. Now is the time to put on that hand-knit Santa sweater your mom made just because it makes her smile. It's the time to gather 'round with family beloved (and less beloved) just because it's tradition - and 'tis the season for traditions too. Making sweet, aromatic mulled wine is another of those traditions that dates back hundreds of years. It's not the finest wine and it's far from the most expensive, but it's simple, tasty, and 'tis the season, after all!
General List of Ingredients
Brandy or Port
Ginger or Ginger Wine (optional)
- Heat the wine, whatever combination used, in a saucepan over low heat.
- There are several ways to add the orange essence into the wine: some folks stud orange slices with clove and put them directly into the wine. Some zest one orange finely, lightly pound the zest to release the aromatic oils, and add the zest to the heating wine. Others juice an orange and pour it directly into the wine with a squeeze of lemon.
- Add the cinnamon, nutmeg, and sugar.
- Continue heating wine, never letting it come to a boil. When the wine begins to steam hotly (usually takes about 10 to 15 minutes), it is ready to serve.
Mulled wine can also be made from white wine! Riesling and viognier are good choices.
Use a low to mid-range wine. Very bad wines only worsen in the mulling process, but wines of around $10 dollars or so should be fine.
Do not use aluminum pots to mull wine; the acids in wine can react negatively with the aluminum, giving the wine a metallic taste.
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Photo Credits: Go Money Ways, Real Simple, BBC Good Food, Eliza Domestica, Andrea's Recipes