Mulled Wine
Servings
6 oz. servings
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Ingredients
- 1 ct. Markon Oranges
- 1 g. Trade East Whole Cloves
- 6 oz. Gordon Choice Cane Sugar
- 6 oz. Water
- 2 g. Star Anise
- 2 ct. Trade East Cinnamon Sticks
- 1 bottle Cabernet Sauvignon
Recipe Preparation
- Remove the orange peel, keeping it as one large piece or a few larger pieces. The pith and rind can stay connected to the peel. Juice the orange segments and reserve separately from the peel.
- Pierce the orange peels with cloves, pushing them through the skin.
- Whisk the water and sugar together in a heavy-bottomed sauce pot until the sugar dissolves. Add the orange peels with the cloves, orange juice, star anise and cinnamon sticks.
- Simmer over low heat until the mixture has reduced by half.
- Pour in the wine and heat no warmer than 165°F, stirring occasionally to combine the syrup and wine.
- Ladle the wine into cups, keeping or discarding the spices, as desired.
- For presentation, hold the mulled wine in a bain-marie nested in a steam well or an electric soup crock (ensure the wine never exceeds 165°F or the alcohol will burn off).
- Garnish with a cinnamon stick or dehydrated orange slices, if desired.
