A must for the Holiday Season and a lovely present that you can make ahead of time. Should you have any left overs, use it to make a sweet dessert sauce that I absolutely love with poached pears. Another idea is to simmer the mulled wine over low heat to reduce it and serve it with strong tasting cheese! In any case, this mulled red wine is a real favorite of mine and I think most people who have tasted it can't get enough of it!
1 cup dark brown sugar
½ - 1 cup brandy, to taste
1 whole orange with peel - thinly sliced
½ tsp ground ginger
½ tsp ground cardamom
8 whole cloves,
2 cinnamon sticks
¼ - ½ cup Port, Sherry or Greek Mavrodaphne wine, to taste
2 - 3 bottles red wine, to taste
In a large pot, over low heat, melt sugar in brandy. Add orange slices, ginger, cardamom, cloves and cinnamon sticks and bring to boil. Lower heat and add the Mavrodaphne wine and 1 bottle of red wine. Mix carefully and let simmer for 2 - 3 minutes. Do not boil!
Remove pot from stove and keep the wine mixture overnight at room temperature.
The following day, add 1 - 2 bottles of red wine (to taste) and heat thoroughly.
Remove pot from stove, strain and pour warm mulled wine into mugs or glass tea cups or into a pot to hold warm. If not using immediately, pour into sterilized bottles, allow to cool and then seal with a cork or other cap.
Serve with raisins, whole almonds and gingerbread cookies.
Yield: Enough for 18 - 20 persons!
For a non-alcoholic version, make the recipe with Apple Juice and just adjust the sugar and seasoning to your liking.
Always use good quality red wine . . . . it will make all the difference!
This year I added some fresh ginger to the mixture for an extra kick and those who have already tasted it . . . .really liked it! So, play around with the seasoning and adjust to your liking.
Always store in a cool place.
Should you have any left overs . . . . . use it in sauces or for sweets . . . such as poached pears!
©KaritasM – December 2020