Midweek Happy Hour: Mulled Red Wine
I made a batch of this over the weekend, and it got slurped up in no time at all! Make a double (or triple) batch for a party, or a single batch for sipping with just your closest friends. It'll keep your body and your spirits warm. The recipe comes from the November/December 2002 issue of Cook's Illustrated and serves 8 (or 4, if everyone wants a refill...and they will!).
Mulled Red WIne
Ingredients:
3 3-inch cinnamon sticks
10 cloves
10 black peppercorns
1 teaspoon allspice berries
2 bottles full-bodied red wine
4 2-by-1/2-inch strips orange zest
1/2 cup sugar
2-4 tablespoons brandy (to taste)
Directions:
1. Toast spices in a large, heavy-bottomed pan over medium heat until fragrant, about 2 minutes. Add wine, zest, and sugar. Cover partially and simmer, stirring occasionally. Reduce heat to low once sugar has dissolved, and simmer one hour. Do not boil.
2. Strain wine. Return to saucepan, discarding spices. Stir in 2 tablespoons brandy. Taste and add up to 2 tablespoons more sugar and 2 tablespoons more brandy, if desired. Serve immediately in mugs.
--KitchenMaus
Karen on December 26, 2007 at 06:34 PM
Question: Is there any way of making something similar without alcohol (migraine trigger)?
Kitchen Maus on December 27, 2007 at 11:35 AM
Hi Karen -- I haven't made this recipe without alcohol, but I'd think you could either try using nonalcoholic red wine, or perhaps do it with juice. Maybe grape juice lightened with a little cranberry or white cranberry? Or maybe even pomegranate! I'm betting it would also make a lovely homemade cider, if you use apple juice (that would maybe be my first choice). If you can handle just a tad of alcohol, I would recommend leaving in the brandy--it finishes the drink nicely. If not, though, that's fine too! Let me know if you try any of these ideas! I'd be curious to know how they turn out. --KitchenMaus