March De Nol Vin Chaud French Spiced Mulled Wine Recipes

VIN CHAUD (FRENCH MULLED WINE)

Steps:

• Gather the ingredients.
• Cut or peel a strip of skin from the orange with a sharp paring knife or a vegetable peeler, approximately 1 x 5 inches in size. Save orange for another use.
• Carefully remove as much of the white pith from the piece of zest as possible, since it will add bitterness to the wine.
• Combine wine, sugar, cloves, cinnamon sticks, cardamom, and peeled orange zest in a large saucepan over very low heat.
• Heat mixture until it nearly reaches a simmer, stirring to dissolve sugar. Do not allow wine to come to a boil, or alcohol will evaporate and the flavor of the vin chaud will be affected.
• The wine will be at its optimal temperature when the sugar has dissolved and steam rises when mixing spoon is lifted from wine.
• Maintain this temperature to keep wine warm and let wine steep with spices to develop flavor. The longer it steeps, the stronger the flavor.
• Strain wine through a fine-mesh sieve or a cheesecloth-lined colander into a clean saucepan. Discard spices.
• Cover pan and let vin chaud stand for 5 to 10 minutes before serving.
• Add 1 to 2 teaspoons of cognac to 4 individual warmed mugs or heatproof glasses before ladling in the mulled wine.

VIN CHAUD (SPICED WINE) CRANBERRY SAUCE

Steps:

• Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

MULLED WINE (VIN CHAUD)

Steps:

• Stir red wine, apple juice, honey, cinnamon sticks, cardamom pods, cloves, and anise together in a saucepan over medium-low heat. Simmer until flavors blend, at least 10 minutes.

MARCHé DE NOëL VIN CHAUD - FRENCH SPICED MULLED WINE

Steps:

• Wrap the cardamom pods and cloves in a piece of cheesecloth or muslin.
• Mix the rest of the ingredients, apart from the cognac, together in a large saucepan. Add the bag of spices. Bring the mixture to a gentle simmer over a low heat. Do not allow the wine to boil.
• The mulled wine is hot enough when the sugar has dissolved. Add the Cognac to the saucepan when the sugar has dissolved and ladle the mulled wine through a tea strainer (or colander) into punch cups, mugs or glasses.

MULLED SPICED WINE

Steps:

• Bring the wine, port, water, vanilla, cardamom, cloves, cinnamon, allspice, orange peel or whole orange cut in half, lemon peel or whole lemon cut in half, hibiscus flowers and sugar to a simmer in a nonreactive saucepan.
• Or place in a slow cooker on low for 1-2 hours.
• Simmer the mixture slowly for 15 minutes.
• Strain and place into Heat resistant punch bowl or keep in crock pot and keep on low.
• Place 1 blanched almond and several raisins or fresh cranberries in the bottom of each punch glass.
• Pour the warm wine mixture over and serve.