mulled wine

 
Mulled wine is a wonderfully warming cool weather tradition. Brewing a pot is surprisingly simple, and the spice-infused mixture will fill the air with heartwarming scents of home and family. Though in many countries, mulled wine is served around for Christmas time, we start to think about mulling as soon as the leaves start to change in the fall. If fact, mulled wine or cider would make the perfect Halloween Brew!
 
 
The term "mulling" refers to the spices that infuse the wine as it warms, imparting a deep, rich flavor and earthy color.  Our simple recipe is ready in 20 minutes but can be made up to 2 hours ahead of time. For an equally delightful non-alcoholic version, skip the wine and use all cider or even apple juice.
 
 
Our Fourth Burner Pot is the absolutely perfect vessel for mulled wine. With a built in strainer, pour spout and handle. But mulled wine can be made just as easily in a stockpot or crock pot. 
 
 
 
Recipe:
Serves 4, or 2 with refills 
(Consider doubling the recipe - who wants only one cup of mulled wine?)
 
 
1 Bottle of Red Wine
3 Cups Apple Cider 
2 Pieces of Star Anise
1/2 Cup Brandy
8 Cloves
1 Cinnamon Stick (Plus one per glass for garnish)
Peel of Half an Orange or a Whole Clementine, plus
1 Clementine quartered
 
Once the Clementine has been quartered, pierce the skin of each section with one or two cloves. Place all ingredients in the fourth burner pot and gently warm on low or medium low, until you begin to see steam. It's very important to not let the mixture boil or the alcohol will evaporate and flavor will become bitter. 
 
Consider also adding whole nutmeg and whole cardamom pods to your taste. For a traditional Swedish Glögg use port and sweet vermouth instead of brandy, and sweeten with a touch of honey instead of apple cider. 
 
Enjoy experimenting with this wonderfully warming brew - it could be a long winter!