Mulled wine is the secret to becoming the hostess with the mostest at the holidays! It warms the belly, smells like Christmas, and is so simple to make.
I come from Vietnamese heritage, and we have a famous dish called Pho - which uses the same spices as mulled wine. Wild!
My preferred way to serve hot wine is in thrifted holiday mugs. I let my friends choose their favourite and I serve hot from the Instapot. If you prefer a chilled drink, you can boil this down to a thicker syrup consistency and serve with tonic (1:1 ratio).
INGREDIENTS
- 1 Bottle Of Merlot (Or any full bodied red wine – look for words like “jammy”)
- ½ Cup Of Orange Juice
- ½ Cup Of Apple Juice
- ½ Cup Of Cranberry Juice
- 1 ½ Cup Sugar
- 3 Star Anise
- 6 Cloves
- 3 Cinnamon Sticks
- 1 Orange
- 1 Lime
- 1 Lemon
- 1 Handful Cranberries
PREPARATION
Combine all ingredients in a saucepan and give them a quick stir.
Simmer. Heat until the wine almost reaches a simmer over medium-high heat. Reduce heat to low, cover completely, and let the wine simmer for at least 15 minutes or up to three hours.
Strain and season. Using a strainer remove and discard the citrus slices, cloves, cinnamon sticks, star anise... Give the mulled wine a taste, and stir in more sugar if you have a sweet tooth.
