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Post by nennernenner on Nov 11, 2009 9:40:14 GMT -5
Mulled Wine with Honey and Orange
There’s mulled wine, and then there’s this recipe. Here’s a quick tip: never let mulled wine come to a boil. If you let it heat very slowly over low heat, the spices and orange zest can release their flavors.
Makes: 2 quarts; about 16 servings. Best made just before serving.
1 large seedless orange
12 whole cloves
12 allspice berries
Two 3-inch cinnamon sticks
3 cardamom pods, crushed (optional)
One 1 1/2–liter bottle fruity red wine, such as Merlot
1 cup honey
2/3 cup orange-flavored liqueur, preferably Grand Marnier or Grand Gala
Using a vegetable peeler, remove the zest from the orange. Rinse and wring out a 12-inch-square piece of cheesecloth. Wrap the orange zest, cloves, allspice, cinnamon sticks, and cardamom, if using, in the cheesecloth and tie with a piece of kitchen string. Cut the orange in half and squeeze the juice from the orange. Set the juice aside.
In a large non-aluminum pot, combine the wine, honey, Grand Marnier, orange juice, and spice packet. Heat, stirring occasionally to dissolve the honey, over low heat until hot but not boiling, about 30 minutes. Transfer to a slow cooker set on Low and serve hot.
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