The Best Mulled Wine Food
MULLED WINE
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
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.
THE BEST MULLED WINE
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
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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- In a large saucepan or slow cooker, add 100g of caster sugar, your and just enough red wine to cover.
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- Keep things simple and make your base wine an everyday wine. “You don’t want a bad supermarket bottle of wine, as you’ll still be able to taste it, but you don’t want something high-end, either, as that flavor will get lost in the punch.
- Follow this easy flavoring rule: “Light-bodied wines go with green spices like cardamom and basil, fuller-bodied wines with baking spices like nutmeg.”
- Try white wine. People usually think of red wine as a base for mulled wine, but dry, acidic white wines are a refreshing alternative. “Start with a Riesling; add some sugar, brandy, and cardamom.”
- Turn down the temperature. “Mulled wine should be served hot, not scalding. If you let it boil, the sugars will caramelize, and the mix will start to burn.
- Don’t be afraid to experiment with garnishes, like dried fruit, and sweeteners, such as palm sugar. “If you’re adding booze, balance a drop in a spoon over the glass and light it on fire for extra flair!”
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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.
- Carefully strain the mixture through a mesh strainer and discard the fruit and spices. Stir in brandy. Garnish and serve.
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