• 1 orange
  • 8-10 whole cloves
  • 1 cup (240ml) orange juice
  • ½ cup (100g) granulated sugar
  • ½ cup cranberries fresh or frozen, optional
  • 1-2 cinnamon sticks
  • 1 bottle (750ml) dry red wine Note 1
  • Note: I test all my recipes with both measurements for the most precise and accurate result!
  1. Cut an orange into quarters. Push 2-3 whole cloves into the outer skin of quartered oranges, as pictured above.
  2. In a large pot, combine orange juice, sugar, cinnamon sticks, orange quarters with cloves and cranberries.
  3. Turn the heat to medium high and slowly heat the mixture, stirring occasionally until the sugar is dissolved.
  4. Once sugar is dissolved completely, bring it to a boil and cook until it thickened and reduced by almost half, about 15-20 minutes.
  5. Reduce the heat to low and pour in wine.
  6. Simmer until wine is heated through. Don’t boil, or alcohol will evaporate.
  7. You can strain the wine and pour into a slow cooker to keep it warm. Garnish with orange slices and serve warm.
  • Note 1: Any dry, full-bodied wine works perfectly! Merlot, Cabernet Sauvignon, Zinfandel, Syrah, or Pinot Noir are all great choices. And nothing fancy here, but something that you like to sip on on its own too!
  • Make-Ahead Tip: Follow the steps 1-4. Keep the syrup in fridge for up to 3 days. When ready to serve, mix it with wine in a large pot and warm it up. Or better yet, place it in a slow cooker to keep it warm longer!!

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