Mulled Wine Recipe

Check out this amazing Christmas mulled wine recipe!
Mulled Wine Spices
We’ve kept it simple and classic with our mulled wine recipe—it’s infused with whole cloves, whole star anise, and cinnamon sticks.
A few things to bear in mind:
Use whole spices—not ground. Not only do whole spices look pretty in the pot, they allow the flavors of the clove, cinnamon and anise to infuse the wine with their warmth without changing the consistency of the mulled wine, as ground spices might.
Make sure your spices are fresh. Whole spices, like those called for in our recipe, last longer than ground—yay! Whole spices are usually good for 3-4 years after purchase. If you think yours might be older than that, toss them.
The longer you let this simmer, the more spiced your mulled wine will become. This is a good thing—until it’s not. Don’t let this simmer to death—once you’ve hit 30 minutes, cover the mulled wine to keep it warm, but turn the heat off.
What Wine is Best for Mulled Wine?
Because mulled wine is simmered for about half an hour, you will lose a bit of alcohol, so we like to use red wines that are naturally a bit higher in alcohol. You don’t need to use an expensive wine, but do use something that tastes good to you on its own—you can’t make delicious mulled wine with a not-at-all delicious wine. Here are a few varietals that we think make the best mulled wine :
* Zinfandel : often bursting with fruit and jammy flavors, wine made from the Zinfandel grape are a great fit for mulled wine.
* Cabernet Sauvignon : a big, juicy, high (for wine) alcohol wine, Cab is another winning choice.
* Syrah : Our favorite red wine for mulled wine just might be Syrah. Silky, rich and just a bit tannic, with dark fruit-and-spice notes, it makes for some serious mulled wine magic.
1 Bottle red wine
2 Oranges
3 Cinnamon sticks
5 Star anise
10 Whole cloves
3/4 cup Brown sugar
1. Place all ingredients except the oranges into a medium sized pot.
2. Using a sharp knife or peeler, peel half of one orange. Avoid peeling as much pith (white part) as possible, as it has a bitter taste.
3. Juice the oranges and add to the pot along with the orange peel.
4. Over medium heat, warm the mixture until just steaming. Reduce the heat to a low simmer. Heat for 30 minutes to let the spices infuse.
5. Strain the wine and serve into heat-proof cups.

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