MULLED WINE
Ring in the cold months with a pot of Ina Garten's Mulled Wine recipe, infused with cinnamon, cloves and orange, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories beverage
Time 20m
Yield 8 servings
Number Of Ingredients 8
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.
SLOW-COOKER MULLED WINE
Provided by Valerie Bertinelli
Categories beverage
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
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.
MULLED WINE (VIN CHAUD)
This is an easy mulled wine recipe that fills the house with an amazing aroma!
Provided by Liz
Categories World Cuisine Recipes European French
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Stir red wine, apple juice, honey, cinnamon sticks, cardamom pods, cloves, and anise together in a saucepan over medium-low heat. Simmer until flavors blend, at least 10 minutes.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 34.9 g, Fat 0.3 g, Fiber 1.7 g, Protein 0.5 g, Sodium 17.4 mg, Sugar 27.6 g
MULLED WINE
Make perfectly spiced mulled wine at Christmas. Use a good quality red wine like an unoaked tempranillo and give it a twist with a dash of sloe gin
Provided by Good Food team
Categories Drink
Time 50m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
- Remove from the heat and cool, leaving to infuse for about 30 mins.
- To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.
Nutrition Facts : Calories 196 calories, Fat 0.1 grams fat, Carbohydrate 13.8 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.2 grams fiber, Protein 0.3 grams protein, Sodium 0.03 milligram of sodium
MULLED WINE A LA KOLIBRI
Mulled wine - glögi - is a traditional Finnish alcoholic drink served hot, typically served around Christmas. This is my own recipe and I'm quite proud of it.
Provided by kolibri
Categories Beverages
Time P1DT45m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 163.4, Fat 0.2, Sodium 9.9, Carbohydrate 19, Fiber 0.9, Sugar 14.5, Protein 0.4
MULLED WINE, BUT CHILLED
Warming in all but touch, this drink is ideal for cusp season, when the days can feel like autumn in morning and summer by afternoon. Cognac anchors the drink, fresh lime brightens it, and a simple syrup steeped with ginger, cinnamon, clove and cardamom evokes a classic mulled wine. The simple syrup here makes extra and keeps for a month in the refrigerator. Add it to lemonade, drizzle it over oatmeal or substitute it for standard simple syrup in another cocktail to make it automatically cozy.
Provided by Rebekah Peppler
Categories cocktails
Time 25m
Yield 1 drink
Number Of Ingredients 11
Steps:
- Place a coupe glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, dry quickly, and pour in the drink into the now-chilled glass.)
- Prepare the syrup: Gently run the ginger under water to remove any traces of dirt. If the ginger is thin-skinned, leave the skin on. Otherwise, peel. Use the larger holes on a box grater to grate the ginger, and add to a small saucepan. Place over medium-high heat.
- Add 1 1/2 cups water, cinnamon sticks, cloves and peppercorns. Bring to a boil, then lower the heat and simmer on medium until the liquid reduces by about half and is very fragrant, about 20 minutes.
- Add the sugar and cardamom, and stir until the sugar dissolves. Remove pan from the heat, and set aside to cool completely. Strain through a fine mesh sieve. This makes about 1 cup. Store in the refrigerator for up to 2 weeks. (You can use this in place of a standard syrup in another cocktail.)
- Prepare the cocktail: In a cocktail shaker filled with ice, combine the wine, Cognac, vermouth, 1/2 ounce mulled simple syrup and lime juice. Shake and strain into the chilled glass.
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