Mulledwine Recipes

Steps:

• In the basket of a coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot.

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:

• Put sugar and water in a 5 quart heavy pot over medium-high heat and stir until all of the sugar dissolves. Scrape the vanilla seeds from the pod and add it to the pot along with the vanilla bean and rosemary. Slowly simmer for an additional 5 minutes at very low heat.
• Meanwhile, in a piece of cheesecloth place the cinnamon, cardamom and cloves in the center. Pull the four ends together and tie kitchen string around it to make a small pouch. Make sure to leave enough string to tie around the outside handle on the pot for easy removal. Add the spice pouch, wine, brandy and cut fruit. Let it simmer on low for about 1 hour. Never let it boil. Serve warm.

Steps:

• Put the wine, honey, brandy, lemon juice, cloves, allspice, cinnamon sticks, orange peel and ginger in a saucepan and bring to a low simmer. Strain through a fine-mesh strainer and transfer to a thermal container or large teapot.
• Pour into glasses, garnish with star anise 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:

• Pour the red wine into a large saucepan. Add the clementine, cinnamon stick, star anise, dried figs, cloves and black peppercorns. Heat very gently until simmering, then turn off the heat.
• Fish out the whole spices and peppercorns with a spoon, then stir in the brandy. Ladle into mugs, or heatproof glasses to serve. You could drop in a slice of clementine to each.

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.

Steps:

• Combine all ingredients in a heatproof jug (or in a saucepan).
• You can alter the proportion of orange juice to red wine according to taste.
• Microwave on HIGH for 1 1/2 - 2 minutes (or heat in a saucepan on the stove) until hot but NOT BOILING.
• Stir.
• Pour into wine glasses and serve.

Steps:

• Mix water, sugar, cinnamon, cloves, wine, and the juice of the orange together in a heavy pot.
• Bring up the heat, but do not boil.
• Add the orange peel and simmer 15 minutes.
• Serve immediately in preheated mugs.

Steps:

• In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.

Steps:

• In a large"non-aluminum" pot over medium heat bring cranberries, hibiscus tea, orange juice, merlot, sugar, mulling spices and orange slices to a simmer.
• Reduce to low and warm for roughly 30 minutes before serving.
• Transfer to a silver/glass coffee carafe and serve each cup with a cinnamon stick garnish.

Steps:

• With a fine grater, zest, then juice the orange.
• With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
• Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.