In the Wine Light – Mulled Wine and Cider

In the Wine Light and just in time for the holidays is Mulled Wine and Cider!

Mulled Wine and Cider are always favorites in the cooler months of the year.  We often serve Mulled Wine during the holidays or on days with wintry weather.  We have gone through several iterations of recipes.  Most have been made just using red wine as a base with bit of bourbon.  A few years ago, we found a recipe that incorporated wine, cider, bourbon and tawny port.  We have played with it a bit and would like to share it with you.

If you are looking for a warm mulled drink that is just slightly sweet, give this recipe a try.  If you would like a sweeter version, you could always add honey or brown sugar to taste or start with a sweeter wine.

Start with spices.  You will need cardamom, whole cloves, star anise, whole black peppercorns, whole allspice, cinnamon sticks, and a whole nutmeg.

Crack the cardamom pods.  Toast the cracked cardamom pods, star anise, cloves, peppercorns, and allspice berries in a skillet for just a few minutes.  Two – three minutes is all you need.  Stir constantly to prevent burning. The smell will be divine!

Next, make your cheesecloth bundle with sliced ginger, orange peel, and your toasted spices.  Secure with butcher’s twine.

In your slow cooker, pour in your liquid ingredients including the juice of half an orange.  Stir.

Add your cheesecloth bundle, cinnamon sticks, and sprig of rosemary.  Heat on low for two hours.  Then remove cheesecloth and sprig of rosemary.  Grate fresh nutmeg.  Stir.  Heat on low another two hours.  Remove cinnamon sticks and turn setting to warm.  Serve warm.

Here is the full recipe:

INGREDIENTS

3 Whole Star Anise

5 Whole Green Cardamom Pods, Cracked

1 Teaspoon Whole Cloves

1 Teaspoon Whole Allspice Berries

½ Teaspoon Whole Black Peppercorns

1 Teaspoon Grated Orange Peel

1.5” Fresh Ginger, Peeled and Sliced Thinly

2 cups Apple Cider

1 bottle Dry Red Wine

1 cup Tawny Port

¼ cup Bourbon

Juice of ½ an Orange

6” Sprig of Rosemary

3 Cinnamon Sticks

Freshly Grated Nutmeg

4 Quart Slow Cooker

Cheesecloth

Butcher’s Twine

METHOD

1. Heat small non-stick skillet over medium heat.
2. Once the skillet is hot, add Star Anise, Cardamon, Cloves, Allspice, and Black Peppercorns.
3. Toast for 2-3 minutes stirring constantly to prevent burning.
4. Place toasted spices in cheesecloth along with Grated Orange Peel and Ginger.
5. Secure with Butcher’s Twine.
6. Pour wine, cider, port, and bourbon into slow cooker.
7. Add cheesecloth bundle, rosemary sprig, and cinnamon sticks.
8. Stir.
9. Set slow cooker to low.
10. Heat for 2 hours.
11. Remove rosemary and cheesecloth bundle.
12. Grate a dash or two of fresh nutmeg.
13. Stir.
14. Continue to heat on low for another hour or two. 
15. Remove cinnamon sticks.
16.  Set slow cooker to Warm until ready to serve.
17. Serve warm.

#InTheWineLight #MulledWine #MulledCider