Mulled Wine A La Kolibri Recipes

Steps:

• Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

Steps:

• Wrap the cloves, star anise and cinnamon in a small square of cheesecloth and secure it with kitchen twine.
• Combine the wine, sugar if using, orange zest, orange juice, rosemary and the spice pouch in a slow cooker. Cook on low heat until hot, about 1 hour. Adjust the slow cooker to the "warm" setting. Serve in mugs with a rosemary sprig as garnish.

Steps:

• Toss 4 wide strips orange zest with 1/2 cup sugar; set aside 1 hour. Simmer 1 bottle kosher red wine, 1/2 teaspoon each whole cloves and peppercorns, 3 star anise pods, 1 cinnamon stick, 1 bay leaf, and the sugar mixture to taste over medium heat, 15 minutes. Ladle into glasses, leaving the spices and zest in the pan. Garnish with cinnamon sticks.

Steps:

• Combine red wine, orange slices, honey, brandy, cinnamon sticks, cloves, and ginger in a slow cooker.
• Cook on Low until wine is steaming, 20 to 25 minutes.

Steps:

• Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
• In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
• Ladle into cups or mugs. Garnish each with a reserved orange round.

Steps:

• Mix all the ingredients together in a large saucepan. Bring the mixture to just under a simmer over the lowest heat setting on the stovetop. Do not allow the wine to boil. The mulled wine is hot enough when the sugar has dissolved and pulling and lifting a spoon from the wine brings up steam.
• If desired, strain the spices from the wine by pouring it through a fine-mesh sieve or a cheesecloth-lined colander.
• Add 1-2 teaspoons of Cognac to a mug and ladle the mulled wine over it.

Steps:

• Put the muslin on a flat surface and tip the sugar, ginger and nutmeg into the centre. Tie into a pouch with fine string and attach to the neck of the wine bottle. Then attach the cinnamon stick to the bottle with a little raffia.
• Stick the cloves into the orange and pack into a box lined with raffia or shredded paper, with the wine.
• Tie a label to the wine bottle with the following instructions: 'Tip the contents of the muslin bag into a pan with the wine, orange, cinnamon stick and 300ml/½pt water. Simmer for 5 mins, then serve.'

Steps:

• Crush all the spices to release the aromas. Mix them with the vodka and port wine.
• Wash the lemon and the oranges (I used blood oranges) very well, and peel them. Add peel to the mixture. Slice a thick slice of both fruits and put them in too.
• Peel ginger and chop into bitesize pieces, add the pieces in the liqueur.
• Smell the mixture but resist temptation and put it into an airtight container and to the frige overnigth, or 24 hours if possible.
• Next day, drain the spices from the liqueur, and mix it with the sugar and the wine. Stir until sugar is dissolved.
• Now's the good part - tasting. I've put quite a lot sugar in because I like my mulled wine sweet, but make yours according to your preference. If it's too sweet, add more wine, and if it's too tart, add more sugar.
• Heat up only the amount you're going to drink, and you can keep the rest until it's needed. Microwave is really good for heating up mulled wine, but if you heat it up in a pan make sure it doesn't boil.
• Serve with raisins and almond chips.