Dawns Mulled Wine Recipes

CLASSIC MULLED WINE

Steps:

• To prepare the oranges, if using 2 small, slice one orange into rounds and slice the other in half. If using 1 large orange, slice it in half through the round middle, then slice one of the halves into rounds. Place the rounds into a medium heavy-bottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot.
• Pour the wine into the pot, followed by the brandy. Add 1 tablespoon of the sweetener for now. Add the cinnamon sticks, star anise and cloves.
• Warm the mixture over medium heat until steaming (about 5 minutes), and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest of low.
• Carefully taste, and add another tablespoon of sweetener if it's not sweet enough for your liking. If it's not spicy enough to suit your preferences, continue cooking over very low heat for 5 to 10 more minutes.
• Serve in mugs with your desired garnishes! If you're adding cranberries as I did, you can add them to the pot to make it look extra festive.
• If you expect to polish off the mulled wine within 20 minutes or so, you can keep it on the stove over extra-low heat (it will become more spicy with time). Otherwise, remove it from the heat, cover, and rewarm over low heat if necessary. Leftovers will keep in the refrigerator for a couple of days, covered (pour it through a strainer if you don't want it to become any more spicy than it already is).

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.

MULLED WINE

Steps:

• With a fine grater, zest, then juice the orange.
• With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
• Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.

DAWN'S MULLED WINE

Steps:

• Put red wine, orange pieces, cinnamon sticks & bay leaf in a pan.
• Warm but do not boil. Keep warm for 5 - 10 mins to let flavours infuse.
• When warm add brown sugar to required sweetness.
• Add the brandy or rum for a little 'oomph'.