Spiced Mulled WineI was pretty excited to try a mulled wine recipe for the holidays because I’d never had it before. I’m always apprehensive because I really prefer dry red wine and I’d always thought mulled wine would be way too sweet. This recipe is a great balance between a warm, spicy drink while still having a bit of dryness to it. 

I was even impressed that Trevor liked this recipe. It really is the perfect for keeping warm outside on a frigid day or warming up after being in the cold weather. It’s been really cold here so this is a great way of keeping it cozy (notice how much my cooking is influenced by the weather?) 

IMG_5739Originally adapted from a recipe in this month’s issue of Cooking Light, I dramatically dropped the amount of sugar and even cut the whole recipe in half. 

Some notes on this recipe: While you use a whole bottle of wine, by the time its done simmering, you’re left with two generous portions of mulled wine. Also, no need to go out and buy cheese cloth for this. I used a fine mesh sieve to separate the spices from the finished wine. 

Spiced Mulled Wine
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Ingredients
  1. 1 large orange, cut into slices
  2. 5 black peppercorns
  3. 3 whole cloves
  4. 2 cardamom pods
  5. 1 cinnamon stick
  6. 1/2 vanilla bean, split
  7. 1/4 cup sugar
  8. 1/2 orange, juiced
  9. 1 bottle (750 milliliter) bottle of zinfandel or other dry red wine
Instructions
  1. Preheat oven to 200 degrees. Arrange orange slices on a wine rack coated with cooking spray. Place rack on baking sheet and bake for 3 hours or until dried.
  2. Combine peppercorns and all spices in a cheese cloth or just put directly into a medium saucepan. Add orange slices, orange juice and wine to the pan. Heat on medium just to a simmer (do not boil). Reduce heat to low, and simmer for 30 minutes. Discard spices and orange slices and serve warm.
Adapted from Cooking Light, December 2014
Christen in the Kitchen http://christeninthekitchen.com/