Best Mulled Wine Food

MULLED WINE

Mulled Wine image

Ring in the cold months with a pot of Ina Garten's Mulled Wine recipe, infused with cinnamon, cloves and orange, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories beverage

Time 20m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 cups apple cider
1 (750-ml) bottle red wine, such as Cabernet Sauvignon
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish

Steps:

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

MULLED RED WINE

Mulled Red Wine image

This is a delicious holiday mulled wine recipe. It is my most requested holiday recipe among friends and is a recipe even those who don't normally drink wine will enjoy. I serve this mulled wine in a silver & glass coffee carafe with warmer and heat resistant punch cups.

Provided by - Carla -

Categories Beverages

Time 35m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup dried cranberries
1 cup rosehip tea (hibiscus)
1 cup orange juice
2 (1 1/2 liter) bottles merlot
3/4 cup sugar
1 (3 ounce) bag mulling spices
1 orange, in 1/4 inch round slices
cinnamon stick

Steps:

In a large"non-aluminum" pot over medium heat bring cranberries, hibiscus tea, orange juice, merlot, sugar, mulling spices and orange slices to a simmer.
Reduce to low and warm for roughly 30 minutes before serving.
Transfer to a silver/glass coffee carafe and serve each cup with a cinnamon stick garnish.

Nutrition Facts : Calories 133.7, Sodium 5.4, Carbohydrate 11.2, Fiber 0.2, Sugar 8.4, Protein 0.2

CLASSIC MULLED WINE

Classic Mulled Wine image

Warm up with this classic mulled wine recipe! It's so easy to make. Gather a few basic ingredients and you'll be sipping mulled wine in 15 minutes! Recipe yields 1 bottle's worth of mulled wine (about 5 servings); multiply as desired.

Provided by Cookie and Kate

Categories Cocktail

Time 15m

Number Of Ingredients 8

Ingredients

2 small oranges or 1 large
1 bottle of affordable Merlot, Zinfandel or Garnacha (also called Grenache)
1/4 cup brandy
1 to 2 tablespoons maple syrup or honey, to taste
2 whole cinnamon sticks
3 star anise
4 whole cloves
Optional garnishes: Fresh whole cranberries (about 1/4 cup), cinnamon sticks, additional orange rounds or half moons

Steps:

To prepare the oranges, if using 2 small, slice one orange into rounds and slice the other in half. 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. Add 1 tablespoon of the sweetener for now. Add the cinnamon sticks, star anise and cloves.
Warm the mixture over medium heat until steaming (about 5 minutes), and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest of low.
Carefully taste, and add another tablespoon of sweetener if it's not sweet enough for your liking. If it's not spicy enough to suit your preferences, continue cooking over very low heat for 5 to 10 more minutes.
Serve in mugs with your desired garnishes! If you're adding cranberries as I did, you can add them to the pot to make it look extra festive.
If you expect to polish off the mulled wine within 20 minutes or so, you can keep it on the stove over extra-low heat (it will become more spicy with time). Otherwise, remove it from the heat, cover, and rewarm over low heat if necessary. Leftovers will keep in the refrigerator for a couple of days, covered (pour it through a strainer if you don't want it to become any more spicy than it already is).

Nutrition Facts : ServingSize 1 serving made with 1 tablespoon maple syrup total, Calories 172 calories, Sugar 5.7 g, Sodium 6.8 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 0.6 g, Protein 0.4 g, Cholesterol 0 mg

THE BEST MULLED WINE

The Best Mulled Wine image

We love a well-spiced, fragrant mulled wine and this one hits the spot. The spices steep in the cider to intensify their flavors before everything is combined to create a warming, winter drink.

Provided by Food Network Kitchen

Categories beverage

Time 20h

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 cups apple cider
5 whole cloves
4 cinnamon sticks
1 teaspoon whole allspice berries
1 teaspoon black peppercorns
Two 750-milliliter bottles dry red wine
2 cups ruby port
2 clementines, thinly sliced, seeds removed
2 apples, thinly sliced, seeds removed

Steps:

Add the cider, cloves, cinnamon, allspice and peppercorns to a medium pot. Bring to a boil, then lower the heat and simmer until reduced by a third, about 10 minutes.
Strain the cider through a sieve into a clean pot, then discard the spices. Add the red wine, port, half the clementines and half the apples. Cover and cook over medium-high heat until warmed through, 5 to 7 minutes.
Reduce the heat to low to keep warm. Garnish cups of warm mulled wine with the remaining fresh apple and clementine slices. (Do not serve the steeped fruit from the pot.)

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Add wine, orange rinds and juice, spices, and sugar to a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to low and continue to simmer for 45 minutes - 1 hour.
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Heat cloves, star anise, cinnamon sticks, and nutmeg in a small skillet over low, stirring often, until toasted and fragrant, about 5 minutes.
Transfer spice mixture to a large saucepan over medium-low; stir in wine, orange peel strips, vanilla bean pods, maple syrup, and honey. Slowly bring wine mixture to just below a simmer, stirring occasionally, 15 to 20 minutes. Remove from heat, and let steep until spices bloom and infuse into wine, about 30 minutes.
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