Mulled Wine
Source of Recipe
cooks illustrated
List of Ingredients
3 sticks (3-inches each) cinnamon
10 whole cloves
10 black peppercorns
1 teaspoon (about 25) allspice berries
2 bottles medium- or full-bodied red wine, such as Cabernet, Pinot Noir, or Zinfandel
4 strips zest from 1 orange, removed with vegetable peeler, each strip about 2 inches long by 1/2 inch wide, cleaned of any white pith
1/2 cup plus 2 tablespoons granulated sugar
2 to 4 tablespoons brandy
Recipe
1. Toast cinnamon sticks, cloves, peppercorns, and allspice in medium heavy-bottomed nonreactive saucepan over medium-high heat until fragrant, about 2 minutes. Add wine, orange zest, and 1/2 cup sugar; cover partially and bring to simmer, stirring occasionally to dissolve
sugar. Reduce heat to low and simmer 1 hour until wine is infused; do not boil.
2. Strain wine through fine-mesh strainer; return wine to saucepan and discard spices and orange zest. Stir 2 tablespoons brandy into wine; taste and add up to 2 tablespoons more sugar and 2 tablespoons more brandy, if desired. Ladle wine into small mugs; serve
immediately.
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