Mulled wine spices
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Red wine and brandy simmered with orange, lemon and whole spices, then chilled overnight and reheated. Serve it warm for cold evenings and gatherings.
Ingredients
- 1 bottle (750 ml) fruity red wine
- 1 cup brandy
- 1 cup sugar
- 1 medium orange sliced
- 1 medium lemon sliced
- 1/8 teaspoon ground nutmeg
- 2 cinnamon sticks (3 inches)
- 1/2 teaspoon whole allspice
- 1/2 teaspoon aniseed
- 1/2 teaspoon whole peppercorns
- 3 whole cloves
- Optional garnishes: orange slices, star anise, and additional cinnamon sticks
Equipment
- saucepan
- fine sieve
Directions
- Put the wine, brandy, sugar, nutmeg, orange slices and lemon slices in a large saucepan. Wrap the cinnamon sticks, allspice, aniseed, peppercorns and cloves in two layers of cheesecloth, tie it with string, and add it to the pan.
- Bring to a boil, stirring now and then. Turn down the heat, cover, and simmer gently for 20 minutes. Pour into a covered container, let it cool a bit, and refrigerate covered overnight.
- Strain into a large saucepan and discard the fruit and spice bundle. Warm it again and serve hot, with a garnish if you like.
Notes
Refrigerator: covered, up to three days; reheat over low heat or on low in a slow cooker. Freezer: airtight, up to three months; thaw overnight in the fridge. Contains alcohol.
Nutrition
Serving: 291g | Calories: 437kcal | Carbohydrates: 49g | Protein: 0.6g | Fat: 0.1g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 7.3mg | Potassium: 270mg | Fiber: 1.2g | Sugar: 44g | Vitamin A: 67IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 servings; brandy counted as distilled spirit 86 proof, aniseed counted as anise seed. Brands and portions vary, so use it only as an approximation.
