Saimin is a well-known Hawaiian dish with flavors similar to ramen, which is not surprising given the Japanese influence on Hawaii’s cuisine and culture. This warming soup is made possible by a quick but tasty broth.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 1 (750 milliliter) bottle red wine (such as Cabernet Sauvignon, Beaujolais, or Burgundy)
- 2 cups apple juice
- 3 tablespoons honey
- 3 cinnamon sticks
- 10 pods cardamom pods
- 8 whole cloves
- ½ teaspoon anise seed
Instructions
- Stir red wine, apple juice, honey, cinnamon sticks, cardamom pods, cloves, and anise together in a saucepan over medium-low heat.
- Simmer until flavors blend, at least 10 minutes.
- Pour into glasses through a strainer or use a spice bag to keep the spices in the pot and out of your glass.
Reviews
This was fantastic! I used Malbec. I tried another mulled wine recipe that I really didn’t like but this is exactly what I had in mind. I had something very similar at a German Christmas market.
Simple and delicious! I put all of the spices, except the cinnamon sticks, in a coffee filter and tied it off with a hair tie to make it like a little tea bag. I squeezed a little orange juice in it, too. Two hours on low in the crock pot and voila! It was delicious.
I wanted to have some wine while doing my Christmas cooking, but I was chilly and wanted something warm, so thought I’d make this mulled wine, which would give an added bonus of a really good smelling kitchen. I used a $10 bottle of Cabernet Sauvignon and followed the instructions as written. It was excellent! It cooks down and some of the alcohol cooks off, so was able to have a whole bottle without getting too drunk to finish my cooking. Can’t wait to make it again!
I used a red wine blend for this recipe and won first place in a cocktail competition with it! I had to double the recipe and it worked really well. It’s become a staple of our winter cocktail list.
Truly awesome, thank you.
I used Cabernet Sauvignon for this and it came out great. I strained all the wine to serve and then put some cloves, cardamom, and anise seed in individual tea strainers for each person to add as much or as little as they like. Very tasty.