Mulled Wine Punch Food

MULLED WINE

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 ZIN (HOLIDAY ZINFANDEL WINE PUNCH)

Steps:

• Preheat your oven to 350 degrees F.
• Push the whole cloves into one of the small oranges until it's completely"studded," then place the orange in a baking dish and roast it in the oven until it's soft, which will take between 35 to 40 minutes.
• In a non-reactive saucepan over medium heat, combine the roasted orange, zinfandel, orange juice, honey, brown sugar, 4 of the cinnamon sticks, nutmeg, allspice, and the brandy or Cognac.
• Raise the heat to medium-high, stirring constantly until the honey is melted and the sugar is dissolved, which will take about 4 minutes, but DO NOT LET BOIL (the flavor of the wine and spices combination will deteriorate if the mixture reaches the boiling point).
• Strain the mulled wine and pour into six coffee glasses or cups, slice the remaining small orange into 6 slices, and garnish each cup with a cinnamon stick and orange slice.

MULLED WINE

Steps:

• Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
• Remove from the heat and cool, leaving to infuse for about 30 mins.
• To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.

MULLED WHITE WINE PUNCH (CROCK POT)

Steps:

• Combine all ingredients in a 3 qt crock pot.
• Cover and cook on low setting 2.5 hours. Remove and discard cloves and cinnamon sticks before serving.
• Directions for spice bag- gather spices and put in a piece of cheesecloth tied with a string. (leave longer threads so it is easier to take out or I hang mine from the end of the crock similar to a tea bag) The punch retains the flavor of the spices without the mess of removal.

NON-ALCOHOLIC MULLED WINE

Steps:

• Put the pomegranate juice, sugar, blackberries and apple juice in a saucepan. Add the cinnamon, star anise, cloves, peppercorns and orange. Heat gently until simmering. Taste for sweetness, then strain into heatproof glasses.

MULLED RED WINE

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.

MULLED POMEGRANATE AND RED WINE PUNCH (SLOW COOKER)

Steps:

• Stir together all ingredients in a 4 to 6 quart slow cooker; cover.
• Cook until very hot, about 1 hour on High or 2 hours on Low; once hot keep warm on low heat up to 4 hours.
• A serving is 1 cup.

MULLED WINE PUNCH

Steps:

• Combine the cranberry juice, the sugars and spices in a 4 quart saucepan.
• Heat to a simmer and let simmer for 5 minutes.
• Add the wine and heat over low heat until hot.