Easy Brewing – Mulled Wine!
Marty Martindale

Varied as sangria recipes, red or white mulled wine is wine heated gently with autumn spices, additional fruits and often topped with a brandy. Sometimes called Wassail, it refers either to mulled wine or mulled cider and is a throwback to earlier times and a celebration of a good harvest, cooler weather and expectations for fun times and great holidays. Mulled mixtures slowly infuse over a slow heat either strained and served or allowed to keep infusing overnight.

Ina Garten, the Barefoot Contessa’s, recipe combines apple cider with a red or Cabernet Sauvignon, then she adds honey, cinnamon sticks, an orange, cloves and anise.

Epicurious has a mulled wine recipe which calls for a dry red wine such as Cotes du Rhone flavored with cardamom pods, black peppercorns, cloves, a vanilla bean, orange and lemon.

Over in the UK, Jamie Oliver gathers Clementine oranges, peel from a lemon and a lime, cloves, a cinnamon stick, bay leaves, nutmeg, vanilla pod and star anise. He uses these to dress up Chianti or an Italian red wine.

Imbibe Magazine dresses a bottle of inexpensive red wine with cinnamon, cloves, gingerroot, nutmeg, cardamom, orange zest, brandy and lemon.

A mulled cider or non-alcoholic punch, is based with apple cider and simmered with cinnamon, orange peel, nutmeg, cloves and other desired spices.


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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