I love a warm mug of Mulled Apple Cider or Mulled Wine with slices of boozy fruit cake on a chilly winter night. This year I made both an alcohol version and an eggless, non-alcoholic version of the fruit cake. And a batch of warm Mulled Cider. These are all going as gifts for friends along with some Roasted Pecans.
The Mulled wine can be refrigerated for up to 7 days. Reheat the leftover gently and serve.
Ingredients:
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Red Wine – 750ml (one bottle of a fruity variety)
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Apple Cider – 4 Cups
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Peel of one orange
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Honey – 1/4 Cup
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Cinnamon – 3 sticks
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Clove – 1 tsp
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Star Anise – about 4 or 5
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Freshly ground Nutmeg – 1 tsp
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Slices of orange, a handful of cranberries – for garnish (optional)
Heat the wine, apple cider and honey in a pot on medium low heat. Let it simmer.
In a separate smaller pan, toast the spices for few minutes till fragrant. Add it to the pot of wine and give it a stir. Keep simmering on low heat for about for 30 to 40 minutes till the spices infuse. Stir a few times to make sure that the honey has melted
Ladle into mugs and serve warm. Store leftover in a clean, dry glass bottle and refrigerate for up to 7 days.