Recipe - My Favorite Mulled Wine

2 One fourth l (about 10.5 cups, a 1.5
liter bottle plus a 750
ml. bottle; or 3 bottles,
each 750 ml.)
fullflavored red wine
such as burgundytype or
Zinfandel
2/3 cup Sugar (approx)
16 Inches cinnamon stick, total
(use long decorative
sticks)
2 Whole nutmegs, crack in
large pieces with a hammer
1 tablespoon Whole star anise
1 teaspoon Whole allspice
1 teaspoon Whole cloves
8 Quarter size slices fresh
ginger
1 lg (about One half lb) Granny Smith
apple, cored and thinly
cut or sliced up crosswise
1 md (about One half lb) orange,
halved lengthwise and
thinly cut or sliced up crosswise
Colored part of peel from 1
medium size (about One half lb)
orange, peeled from fruit
in a long spiral

In a 5 6 quart pan over mediumlow heat, stir wine, 2/3 cup sugar,
cinnamon, nutmegs, anise, allspice, cloves, ginger, apple, orange and
orange peel until steaming.

To blend flavors, hold at steaming, uncovered, 15 to 20 minutes. Taste and
stir in more sugar, if desired. Ladle into mugs and serve, or turn heat
under wine to low (below simmering) and keep warm up to 2 hours. Makes 11
cups, about 14 servings, Three fourths cup each.
Posted to FOODWINE Digest 14 November 96

Date: Fri, 15 Nov 1996 00:16:53 0500

From: Rod Grant rodgrant@MAGI.COM