Mulled Wine

Autumn 2006
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food and drink

BY: Michelle P. E. Hunt and Laura Panter

For centuries people have enjoyed mulled wine -it seems that every family's archive holds a mulled wine recipe, each with its own secret ingredient or custom glassware. Despite the many variations, basic mulled wine is easy to make-mulled simply means heated with spices. But, the variations are as vast as your imagination.

750 mL bottle red wine
Peel of 1 lemon and 1 orange
4 to 6 cloves
1 cinnamon stick
1 cup water
2 dashes nutmeg
½ to 1 cup sugar (to taste)
1 oz brandy (optional)

Garnish:
Orange and a cinnamon stick

To a saucepan, add one 750 mL bottle bold red wine, the peel of 1 lemon and 1 orange, 4 to 6 cloves, 1 cinnamon stick, 1 cup water, 2 dashes nutmeg, ½ to 1 cup sugar (to taste) and 1 oz brandy (optional). Heat thoroughly but do not boil. Pour into cups, leaving spices in the saucepan. Garnish with a slice of orange and a cinnamon stick.

Makes about 6 servings