Hot Mulled Wine

December 24, 2007
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Mulled wine is an old, old cold-weather drink, as old as cooking records. And even after a couple of thousand years, it’s still perfect for friends who drop in during the holidays. Keep a big pot hot on your stove all day. SAM

2 quarts Burgundy or other dry red wine
2 quarts apple juice
3 (3-inch) sticks cinnamon
1 1/2 teaspoons whole cloves
1 teaspoon ground allspice

In a 1-gallon container combine the wine and juice. Tie the spices in cheesecloth and submerge them in the wine mixture. Cover and chill for 6 hours or overnight. In a large Dutch oven over medium-high heat, bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Remove the spice bag.
Makes 1 gallon or 32 servings.

Adapted from Emily’s cookbook: All-American Comfort Food.

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