50 minutes
An aromatic mulled wine recipe perfect for warming up on chilly evenings with the flavors of citrus and spices.
Large Orange, peeled and juiced
each
0.25 fluid ounces
Brandy
0.25 fluid ounces
Dark Brown Sugar
0 oz
each
Cloves
each
Cardamom Pods, lightly crushed
each
1. Prepare Orange
Use a peeler to peel the zest of a large orange, then juice the orange to obtain its fresh juice.
2. Combine Ingredients
In a nonreactive saucepan, combine the orange peel and juice, red wine, brandy, and dark brown sugar. Add the cinnamon sticks, cloves, and slightly crushed cardamom pods. Stir with a wooden spoon and heat on medium until the sugar dissolves completely.
3. Simmer Mulled Wine
Increase the heat to bring the mixture to a boil, then reduce to a low simmer. Let the mixture simmer for about 30 minutes, allowing the flavors of the spices to infuse into the wine.
4. Strain Mulled Wine
Strain the mulled wine using a simple strainer to remove the spices and orange peels, ensuring a smooth liquid for serving.
5. Serve Mulled Wine
Ladle the mulled wine into cups or mugs and garnish each with a round of orange for an elegant touch and an extra hint of citrus.
Heat gently and allow the spices to steep in the warm wine for at least 20-30 minutes. Avoid boiling and consider making ahead for deeper flavor development.
Opt for an inexpensive, full-bodied red like a Syrah, Zinfandel, or a Merlot. Avoid overly tannic wines as they can turn bitter when heated.
Use whole spices and toast them briefly before adding to the wine to enhance their aromatic oils. Less is more; you can always add but can't remove.
Adjust with brown sugar, honey, or maple syrup, which add complexity. Taste as you go, considering the wine's residual sugar levels.
Use both the zest and the juice of oranges. Zest with a vegetable peeler to avoid the bitter pith. Meyer lemons can add a subtle floral hint.
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