Mulled Red Wine

mary winecoff's Note:

This recipe comes from the new Gourmet Today book, edited by Ruth Reichl. This mulled red wine has a fruity kick from kirsch and strips of lemon and orange zest. Perfect for a holiday party.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 8 whole cloves
• 4 black peppercorns
• 4 slices lemon zest
• 4 slices orange zest
• 32 ounces dry red wine
• 4 ounces kirsch
• 1 ½ cups water
• ¾ cup sugar
• 1 (3 inch) cinnamon sticks
• 1 vanilla bean , halved lengthwise

Directions:

1. Place cloves, peppercorns, and zest in center of cheesecloth and tie to form a bag. Combine cheesecloth bag and remaining ingredients in 4 quart saucepan, bring to a simmer and simmer, stirring occasionally for 10 minutes.
2. Ladle wine into heatproof small glasses or cups and garnish with cinnamon sticks.

Reviews

[Annacia]

If this isn't just the thing for chilly winter evenings I don't know what is. The mulling combo is wonderful, DH said "The vanilla really mellows it". I doubled the cinnamon and skipped the Kirsch. This is true sippin' pleasure that can be held on warm all evening long. I didn't have any small cups available so we shared a coffee mug :D.