Traditional Mulled Wine

Full bottle of red wine

Approximately 1/4 to 1/3 cup of honey or sugar

Oranges. One or two, peeled into ribbons and juiced 1/4 cup or orange juice

6-12 whole cloves or allspice berries

2-4 whole cinnamon sticks

3 star anise

2-3 tablespoons of ground or fresh ginger

1/4-1/2 cup of brandy

First, choose a dry, fruit-forward red wine, as vintages with delicate notes will be overpowered by the brandy and spices. Cabernet sauvignon, tempranillo and grenache are wonderful choices. A full batch of mulled wine begins with a full bottle of red wine, which can be sweetened by either honey or sugar (approximately 1/4 to 1/3 cup). Next, oranges. One or two, peeled into ribbons and juiced – you’ll want at least 1/4 cup or orange juice.

In a stovetop pan, combine the orange juice and the strips of peel with one cup of wine and the sweetener of your choice. Now, the spices. In this beverage, the spices are everything and include 6-12 whole cloves or allspice berries; 2-4 whole cinnamon sticks; 3 star anise; and 2-3 tablespoons of ground or fresh ginger. Add your preferred medley of spices to the pan and stir until combined. Add the remaining wine and 1/4-1/2 cup of brandy and simmer on low heat until the mixture reaches approximately 170 degrees F.

For a truly authentic feel, serve hot in a colorfully decorated mug garnished with more of your favorites – cinnamon, orange zest – whatever warms your spirit.