Mulled wine

Yield: 14 servings

Measure Ingredient
3 \N Bottles red wine such as
\N \N Burgundy or zinfandel 750 ml
\N \N Each, or 10 1/2 cups
⅔ cup Sugar
16 \N Inches cinnamon sticks
2 larges Nutmegs, whole, cracked
\N \N Into large pieces (hammer)
1 tablespoon Whole star anise
1 teaspoon Allspice, whole
1 teaspoon Cloves, whole
8 \N Quarter-size slices fresh
\N \N Ginger
1 large Granny Smith apple, cored,
\N \N Sliced thinly cross wise
1 medium Orange, halved lengthwise
\N \N And thinly sliced crosswise
1 medium Orange peel, peeled from an
\N \N Orange in a long spiral

In a 5 to 6 quart pan over med-low heat, stir wine, ⅔ cups sugar, cinnamon, nutmegs, star anise, allspice, cloves, ginger, apple, orange, and orange peel until steaming. (Do not boil). To blend flavors, hold mulled wine at steaming, uncovered, for 15 minutes.

Taste, and stir in more sugar, if desired. Ladle into mugs and serve, or reduce heat to very low and keep warm up to 2 hours. (Sunset Dec.


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