Mulled Wine
When winter weather swirls in, nothing could be cozier than a toasty mug of mulled wine. Mulled wine, the vine’s version of a classic hot toddy, is a traditional holiday treat in many Old World countries. Mulled wines have been warming people for centuries, they are wines that have been sweetened, spiced and slightly heated - offering a delightful alternative to traditional coffees, ciders and toddy’s at holiday gatherings or just on a cold winter's night.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
• One bottle (750 mL) of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot)
• One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
• 1/4 cup of brandy
• 8-10 cloves
• 2/3 cup honey or sugar
• 3 cinnamon sticks
• 1 tsp fresh or 2 tsp ground ginger (allspice can be substituted)
• Serves 4-6
Preparation:
To make the perfect cup of mulled wine, combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready to serve. Ladle the mulled wine into mugs (leave seasonings behind) and enjoy!
Red Wine Jelly
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
2 cups dry red wine
1 Tablespoon shallot, chopped
1-1/2 teaspoons coarsely ground pepper
1 clove garlic, split
12 ounces red currant jelly
Preparation:
In a small saucepan, bring the wine to a boil. Stir in the shallots, pepper and garlic and boil to reduce the wine. It will take at least 1/2 hour to reduce the wine to approximately 2 tablespoons of very concentrated, peppery syrup. Watch it carefully toward the end and be sure not to let it burn.
Remove the garlic and stir in the currant jelly. Over low heat, cook the mixture, whisking from time to time, just until the jelly is completely melted. Pour the wine jelly into a jar. Refrigerate overnight.
Yield: about 3 cups
