Mulled Wine

Friday, November 27, 2015


It's nearly December, and the holiday season is in full swing. John and I strongly believe that hosts should get a chance to eat, drink and socialize, so we're big fans of beautiful punches that keep you from spending the whole night tending bar. This mulled wine recipe is perfect for whatever holiday celebrations are coming your way, and will keep you warm no matter the weather!


Mulled wine
(for a crowd)

20 whole cloves
2 tangerines, clementines, or small oranges
2 bottles red wine
3 cups apple cider
2 cinnamon sticks
2 green cardamom pods, cracked
2 cups tawny Port
Optional: 8 Lady apples
8 cinnamon sticks 

Press 10 cloves into each small citrus; place in a large pot with wine, apple cider, Lady apples, 2 cinnamon sticks, and cardamom pods. Bring to a gentle simmer over medium-low heat; cook gently for 20 minutes. Stir in port, then divide among glasses. Garnish with mulled Lady apple and/or cinnamon sticks.


Notes: Though Lady apples won't make or break this libation, they make such a darling addition to this recipe that I can't imagine leaving them out (provided you have the perfect glasses to show them off in). You can brew this up to 2 hours in advance, and rewarm as your guests arrive–cheers, and happy holidays!

Image by Ditte Isager, recipe from Bon Appétit.

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