Prep 10 mins
Cook 10 mins
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.
- 8 whole cloves
- 4 black peppercorns
- 4 slice lemon zest
- 4 slice orange zest
- 907.18 g dry red wine
- 113.39 g kirsch
- 354.88 ml water
- 177.44 ml sugar
- 3 inch cinnamon sticks
- 1 vanilla bean, halved lengthwise
- 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.
- Ladle wine into heatproof small glasses or cups and garnish with cinnamon sticks.
Yum! Easy to make and delicious. A warming fall treat. Thanks for posting.
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.