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Mulled Wine (Sunset Magazine)

Author/Submitted by:
Servings: 14
Categories: Alcoholic Beverages / Wine

3  bottles  Red wine such as Burgandy or Zinfandel, 750 ml or 10 1/2 cups each
2/3  cup  Sugar
16    Cinnamon sticks
2  large  Whole nutmeg, cracked into large pieces
1  tablespoon  Whole star anise
1  teaspoon  Whole allspice
1  teaspoon  Cloves
8  slices  Fresh ginger, quarter-size slices
1  large  Granny Smith apple, cored, sliced thinly cross wise
1  medium  Orange, halved lengthwise, thinly sliced crosswise
1  medium  Orange peel, peeled from Orange in a long spiral

In a 5 to 6 quart pan over med-low heat, stir wine, 2/3 cups sugar, cinnamon, nutmegs, star anise, allspice, cloves, ginger, apple, orange, and orange peel until steaming. (Do not boil). To blend flavors, hold mulled wine at steaming, uncovered, for 15 minutes. Taste, and stir in more sugar, if desired. Ladle into mugs and serve, or reduce heat to very low and keep warm up to 2 hours. (Sunset Dec. 1994).

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