Friday, December 30, 2005
Mulled Red Wine
Sure, you can buy little sachets of mulling spices in gourmet stores and good supermarkets, but this from-scratch recipe has layers of flavors you won't find in a mass-produced packet. Serve it at your holiday parties, but be sure to make a double batch, lest your guests' mugs go empty. The recipe comes from the November/December 2002 issue of Cook's Illustrated and serves 8.
Ingredients:
3 3-inch cinnamon sticks
10 cloves
10 black peppercorns
1 t. allspice berries
2 bottles full-bodied red wine
4 2-by-1/2-inch strips orange zest
1/2 c. sugar
2-4 T. brandy (to taste)
Step-by-step:
1. Toast spices in a large, heavy-bottomed pan over medium heat until fragrant, about 2 minutes. Add wine, zest, and sugar. Cover partially and simmer, stirring occasionally. Reduce heat to low once sugar has dissolved, and simmer one hour. Do not boil.
2. Strain wine. Return to saucepan, discarding spices. Stir in 2 T. brandy. Taste and add up to 2 T. more sugar and 2 T. more brandy, if desired. Serve immediately.
Labels: beverages
