1/22/2024 0 Comments Mulled wine recipe no orange![]() Throw in a cinnamon stick, maybe a bit of the orange peel, roll out the faux bear skin rug, crank the imitation fire place in your ski chalet, and enjoy. I like to use ceramic cups to help keep it warm for longer. Cover and heat on the LOW setting until hot, about 1 hour. Place the orange peel, 2 (750-milliliter) bottles red wine, 1/2 cup brandy, 1/2 cup maple syrup, 4 whole cloves, 2 whole star anise pods, and 2 (3-inch) cinnamon sticks in a 3-quart or larger slow cooker and stir to combine. 9.Have a little taste, and if you are happy with the flavour, it's time to serve. Combine all ingredients in a slow cooker.Like I said earlier, you can drink this as soon as it's hot, and it will taste great but, in my opinion, for the best flavour let it mull for at least 30 minutes. ![]() 8.Now this step really depends on how much patience you have.The earlier you add it the more of the alcohol will be cooked off, so if you want it to be a bit more mellow, you can add it at the beginning, or if you like it with a bit of a kick add it just before serving. 7.Add the brandy, if using, to the mulled wine, and give it another stir.6.Give the mulled wine a stir every couple of minutes to make sure the sugar is dissolved and the spices are getting a nice little bath.I like to crush the spices in my hand a bit before adding, to help unlock some of the flavour hidden inside. 5.Add your clove-studded orange peels, as well as the rest of the spices to the saucepan.I'm a pulpy orange kind of guy, but if that's not you, then feel free to strain the juice before you put it in. 4.Using a citrus juicer, juice your recently naked orange, and add it to the pot. Super simple to make Pantry staples No star anise, if it’s not your thing.It also makes for a nice little garnish come serving time. You could also just add the cloves straight into the pot, but this stops them from floating around and being swallowed later on. 3.Take your cloves and stud them through the orange peel, about 3cm apart.If you have particularly nice knife skills you can try and peel the entire skin off the orange in one go, definitely not important, but it looks kind of cool. 2.Using a vegetable peeler, peel the skin off the orange in long strips.The trick here is to not let the mulled wine boil, if it starts to bubble, just take it off the heat for a minute and return to the stove. 1.Add the red wine and sugar to a medium-sized saucepan and put it on the stove on a low heat.Reheat it gently over medium-low heat on a stovetop, and if you want to put it out for guests to serve themselves during a holiday party, keep it in a slow cooker set to low and leave a ladle nearby. While it doesn’t require much prep time, this mulled wine recipe can be made two hours before serving. And if you only have big oranges, round orange slices are fine just trim away the bulky white pith from the stem end and remove any seeds.īe sure not to let the mixture boil the barest of simmers will coax plenty of flavor from the warm spices without cooking off all the alcohol. of black peppercorns or allspice if you’d like. Add the water, then pour in the wine and maple syrup and stir. Stovetop cooking instructions: Turn the heat to low. Toast over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant. Add a couple of whole star anise pods or ½ tsp. Toast the spices: Add the spices to the bottom of a pot (or to a skillet for Slow Cooker or Instant Pot). Finally, you should feel free to play with the spicing: Don’t like cloves? Leave them out. Next, while many recipes call for brown sugar or other sweeteners like maple syrup, we chose to finish the drink with a glug of sweet port wine instead, adding a deep, complex flavor. Shelf-stable bottles will work in a pinch, but their flavor can’t compare. Use the same varietal for both bottles and leave the white wine for another day (may we recommend this strawberry sangria once the weather turns warm?).Īs for the other ingredients, look for fresh apple cider in the refrigerated section of your market or at a local apple orchard. Look for Cabernet Sauvignon, Zinfandel, Syrah, Grenache, or ask your wine clerk for a recommendation. We recommend a Merlot for its softness and fruit-forward flavors, but pretty much any decent dry red wine will do. Still, you don’t need to splurge on expensive bottles of wine here. While mulled wine, sometimes called gluhwein or spiced wine, is one way to use up subpar bottles, remember that bad wine is never going to be great, no matter what you do to it. This heady mulled wine recipe is festive enough for Christmas or other holiday parties, but easy enough to make on any cold night when you crave a little cozy comfort.
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