| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 10 servings |
Ingredients
- 2 bottles dry red wine
- 4 ounces port or brandy
- 12 whole cloves
- 4 cinnamon sticks
- 1 large orange, zested
- Serving suggestion: Garnish with cinnamon sticks or freshly ground nutmeg.
Instructions
- Combine ingredients in a large pot and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 158 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
Reviews
Ugh—just read another reviewer’s review saying that this recipe left out the brown sugar, which I’m assuming is a mistake. Mulled wine needs sugar—-a lesson I just learned. Without it, it tastes yuck!!
Some recipes are just far too complex, with exotic ingredients that will mostly go to waste. This one is simple, has a great flavor, and won’t leave you shopping and prepping for three hours just to enjoy a cup with friends. It’s a great way to resuscitate that half-case of barely palatable wine you got as a ‘gift’. Pairs well with Game of Thrones.
I never ever made mulled wine just before service. I need at least 6-9 months of aging before such wine will be served.
I buy wine with decent taste. I do not use “cheap” wines those for couple of bucks.
After the preparation of mulled wine with spices is done, I cool it down and I may add a touch of incubated in about 56*C temp, yeasts. I stir in those yeasts into the wine to disperse them very well. Then I pour that wine into the clean bottles with porcelain cups but not higher than 3/4th of their volume. Some Belgium or French beer bottles are good. At last, I place those bottles into the temperature controlled wine cooler. I age that wine between 6-9 months. Then this wine is really ready to be served giving wonderful blend, great for palate and great to warm-up our freezing bodies.
I do not warm that wine before serving. I drink it and suggest to drink it in lower room temperature. Like every red wine. Thank you.
I buy wine with decent taste. I do not use “cheap” wines those for couple of bucks.
After the preparation of mulled wine with spices is done, I cool it down and I may add a touch of incubated in about 56*C temp, yeasts. I stir in those yeasts into the wine to disperse them very well. Then I pour that wine into the clean bottles with porcelain cups but not higher than 3/4th of their volume. Some Belgium or French beer bottles are good. At last, I place those bottles into the temperature controlled wine cooler. I age that wine between 6-9 months. Then this wine is really ready to be served giving wonderful blend, great for palate and great to warm-up our freezing bodies.
I do not warm that wine before serving. I drink it and suggest to drink it in lower room temperature. Like every red wine. Thank you.
The show actually includes 1/2 cup of brown sugar as well, somehow it was omitted from the recipe here.
very good
Good recipe but missing some spices to make it more flavorful.