I love a warm mug of Mulled Apple Cider or Mulled Wine with slices of boozy fruit cake on a chilly winter night. This year I made both an alcohol version and an eggless, non-alcoholic version of the fruit cake. And a batch of warm Mulled Cider. These are all going as gifts for friends along with some Roasted Pecans.
The Mulled wine can be refrigerated for up to 7 days. Reheat the leftover gently and serve.
- Red Wine - 750ml (one bottle of a fruity variety)
- Apple Cider - 4 Cups
- Peel of one orange
- Honey - 1/4 Cup
- Cinnamon - 3 sticks
- Clove - 1 tsp
- Star Anise - about 4 or 5
- Freshly ground Nutmeg - 1 tsp
- Slices of orange, a handful of cranberries - for garnish (optional)
Heat the wine, apple cider and honey in a pot on medium low heat. Let it simmer.
In a separate smaller pan, toast the spices for few minutes till fragrant. Add it to the pot of wine and give it a stir. Keep simmering on low heat for about for 30 to 40 minutes till the spices infuse. Stir a few times to make sure that the honey has melted
Ladle into mugs and serve warm. Store leftover in a clean, dry glass bottle and refrigerate for up to 7 days.