Cranberry Orange Mulled Wine Recipe By Tasty

CRANBERRY & ORANGE MULLED WINE RECIPE BY TASTY

Steps:

• Add all ingredients to the pot and bring to boil.
• Bring down to a simmer for 20 minutes.
• Enjoy!

CRANBERRY MULLED WINE

Steps:

• In a large stock pot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour and check for seasoning, may need more sugar. Serve strained in mugs.

SLOW COOKER CRANBERRY-ORANGE MULLED WINE

Steps:

• Add wine, orange juice, cranberries, and sugar to a 3-quart or larger Crock Pot. Stir to help sugar begin to dissolve.
• Wash orange thoroughly and stud the orange with the cloves - just stick the cloves directly into the peel, pointy end first. I like to poke it all over with a toothpick first to make holes for the cloves.
• Add the clove-studded orange and the cinnamon sticks to the wine.
• Cook on low for 2 - 3 hours, or until the berries are tender. You can cook it for an hour or two longer if you wish, but take care that it doesn't boil.
• Remove the orange and the cinnamon sticks, then VERY CAREFULLY pour the mulled wine through a fine-mesh sieve into a large heat-proof bowl. Using the back of the spoon, press on the cranberries to get all of the juices into the bowl. A berry or two may burst, so watch out!
• Return wine to the Crock Pot and stir in the brandy. Taste and add additional sugar until it's just sweet enough. I like it just past the pucker point; you may prefer a sweeter mulled wine.
• Ladle into mugs and serve with a cinnamon stick, an orange slice, and/or fresh cranberries pushed onto a cocktail stick, if desired.
• Keep your Crock Pot on the "warm" setting to keep the wine nice and hot. If your Crock Pot doesn't have a warm setting, try alternating between "low" and off.

MULLED-WINE CRANBERRY SAUCE

Steps:

• Finely grate peel from 1 orange and reserve. Cut off peel from second orange and white pith from both oranges. Using small sharp knife and working over bowl to catch juice, cut between membranes to release orange segments. Cut segments in half crosswise; reserve juice.
• Combine cranberries, wine, sugar, ginger, cinnamon, cloves, nutmeg, grated orange peel, and reserved juice from oranges in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer uncovered until berries burst and juices thicken slightly, stirring frequently, about 20 minutes. Remove from heat; stir in orange segments. Transfer sauce to bowl. Cool to room temperature. Cover and chill. (Can be prepared 1 week ahead. Keep refrigerated.)

MULLED WINE RECIPE BY TASTY

Steps:

• Add the red wine, pineapple juice, and sugar to a slow cooker. Whisk to dissolve the sugar.
• Add the sliced oranges, cinnamon sticks, cloves, peppercorns, and ginger.
• Turn the heat to high, cover, and warm for 30-60 minutes, until steaming. Once steaming, reduce the heat setting to warm.
• Ladle into mugs and garnish with orange wheels.
• Enjoy!

MULLED WINE

Steps:

• In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.