Mulled apple cider and red wine make a tasty warm beverage for fall and
If using 1 large orange, slice it in half through the round middle, then slice one of the halves into rounds. Place the rounds into a medium heavy-bottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot. Pour the wine into the pot, followed by the brandy.
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Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours. Strain. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra sweetener if needed. Serve.
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Step 4: Now prepare the spice sachets. Cut a cheesecloth section about 4" square, probably double layered depending on how open the cheesecloth you're using is. Place the following spices in the center of the cheesecloth (per bottle of wine) : 6 whole cloves, 1 cinnamon stick, and 8 whole allspice.
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For the mulled wine 350ml orange juice, or water 4-6 tbsp honey, maple syrup or sugar (optional) 2 x 750ml bottles red wine 50-100ml spirit - brandy, whisk or gin (optional)
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Step 1 In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes. Step 2 Serve warm.
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The classic combination includes cinnamon sticks, cloves, star anise, and apple slices, orange slices and peel. These aromatic spices create a warm and inviting fragrance, infusing the wine with delightful flavors. However, feel free to experiment with other spices like cardamom, nutmeg, or ginger to add a unique twist to your spiced wine.
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Place cinnamon sticks and cardamom pods in a plastic bag. Crush cinnamon sticks and cardamom pods using a rolling pin or the bottom of a sauté pan or cast iron skillet. Mix the crushed spices with the rest of the ingredients. Portion into six ready-made muslin tea bags or make your own with cheesecloth and kitchen string.
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Mulling spices - Place them in a spice ball or wrap them in cheese cloth to keep them together. Tie the cheesecloth with twine, like a sack, to keep the spices inside. Put all the ingredients into a crock pot or a large sauce pan and cover. Heat on low for 1 to 2 hours. DO NOT BOIL.
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Once the spices are fragrant, carefully pour the wine into the pot and use a metal (or other non-staining) spoon to stir in the honey. Add half the orange slices, saving the remaining slices for serving. Warm on medium heat, stirring regularly, until the mixture begins to steam, about 3 minutes.
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