Strain it to remove the spices, orange peel, and any separated apple cider solids. Once you love the flavor, remove the spiced wine from the heat. If you want it more spiced, add extra cinnamon, cloves, and/or star anise and let it simmer on the stove for another 15 minutes. If you want your wine sweeter, add more apple cider. Add the ginger juice, if using, and taste. Don’t skip this step! The secret to making the best mulled wine is adjusting the flavor to your liking. Reduce the heat and simmer for 20-30 more minutes.įinally, taste and adjust. Bring the mixture to a low simmer (careful not to let it boil!). Combine the wine, apple cider, orange peel, cloves, cinnamon, star anise, and juice from the zested orange half in a medium saucepan over medium heat. Slice the other half into rounds, and reserve them for garnish. Use a vegetable peeler to slice 3-4 strips of zest off half of the orange. Mulled wine is SO darn easy to make! Here’s what you need to do:įirst, prepare the orange. □ They make this mulled wine extra festive and pretty.įind the complete recipe with measurements below. Festive garnishes – No, you don’t have to garnish your glass with fresh rosemary and cranberries, but I hope you do.It gives the mulled wine a delicious spicy kick. Ginger juice – I list it as optional (the recipe is still great without it!), but add it if you can.Mulling spices – Cinnamon sticks, whole cloves, and star anise infuse the mulled wine with rich, warm flavor.I love the way its sweet and tangy flavor plays off the spices, wine, and orange juice.
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