Chef Zanes Mulled Wine Food

THE BEST MULLED WINE

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.)

MULLED WINE

Steps:

• In a large pot, combine the wine, cinnamon, orange slices, lemon slices, bay leaves, sugar, vanilla bean, allspice, peppercorns, cloves, and chile powder. Bring just to a boil and stir to melt the sugar. Remove from the heat and add brandy to taste.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MULLED WINE

Steps:

• Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.
• In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.
• When ready to serve, remove the cheesecloth of spices and ladle into warm mugs.

GZ'S MAULED WINE (MULLED WINE)

Steps:

• Put the wine, honey, brandy, lemon juice, cloves, allspice, cinnamon sticks, orange peel and ginger in a saucepan and bring to a low simmer. Strain through a fine-mesh strainer and transfer to a thermal container or large teapot.
• Pour into glasses, garnish with star anise and serve.

MULLED WINE

Steps:

• Combine ingredients in a large pot and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl.

INSTANT POT MULLED WINE

Steps:

• Add the cider, cloves, cinnamon, allspice and peppercorns to a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 3 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Strain the cider through a sieve, then discard the spices and return the cider to the pot. Set to saute on high, then add the red wine, port, half the clementines and half the apples. Cover with the glass lid and cook until warmed through, about 5 minutes (take are not to let it boil).
• Set the pot to keep warm and garnish with the remaining clementine and apple slices.

MULLED WINE

Steps:

• In a large saucepan, combine the wine, lemon juice, and sugar. Stir until dissolved. Add the cinnamon, cloves, allspice, or nutmeg, and orange and lemon slices. Heat, but do not boil. Lower the heat and simmer 15 minutes. Strain the wine into heated mugs and serve at once.;

EASY MULLED WINE

Steps:

• Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
• Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.