What you'll need
Ingredients
- 3 cinnamon sticks (3 inches each)
- 10 whole cloves
- 10 whole black peppercorns
- 1 teaspoon allspice berries
- 1 star anise (optional)
- 2 bottles red wine, medium- or full-bodied
- 2 cups apple cider (optional)
- 4 strips orange zest removed with vegetable peeler, each strip about 2 inches long by 1/2 inch wide, cleaned of any white pith
- 1 inch piece fresh gingerroot, thinly sliced
- ¼ cup honey
- ¼ cup granulated sugar
- 2 tablespoons granulated sugar (if needed, to taste)
- 2 – 4 tablespoons brandy
The method
Directions
- 01
(1/3 cup raisin and 1/3 cup whole blanched almonds, optional, see note above)
- 02
Toast cinnamon sticks, cloves, peppercorns, and allspice (and anise if using) in medium heavy-bottomed nonreactive saucepan over medium-high heat until fragrant, about 2 minutes. Add wine, cider, orange zest, gingerroot, honey, and 1/4 cup sugar; cover partially and bring to simmer, stirring occasionally to dissolve sugar. Reduce heat to low and simmer 1 hour until wine is infused; do not boil.
- 03
Strain wine through fine-mesh strainer; return wine to saucepan and discard spices. Stir 2 tablespoons brandy into wine; taste and add up to 2 tablespoons more sugar and 2 tablespoons more brandy, if desired. Ladle wine into small mugs; serve immediately. (It is best served immediately after mulling but will keep fairly hot off heat, covered, for about 30 minutes. Leftover mulled wine can be reheated in the microwave or in a saucepan on the stovetop.)
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
For some reason I have found myself in Scandinavian and Eastern European countries during the winter months and although the weather can be a bit frigid, the experience has always been memorable. Recent visits to Amsterdam, Berlin, Stockholm, Copenhagen, He…
Ingredients
- 3 cinnamon sticks (3 inches each)
- 10 whole cloves
- 10 whole black peppercorns
- 1 teaspoon allspice berries
- 1 star anise (optional)
- 2 bottles red wine, medium- or full-bodied
- 2 cups apple cider (optional)
- 4 strips orange zest removed with vegetable peeler, each strip about 2 inches long by 1/2 inch wide, cleaned of any white pith
- 1 inch piece fresh gingerroot, thinly sliced
- ¼ cup honey
- ¼ cup granulated sugar
- 2 tablespoons granulated sugar (if needed, to taste)
- 2 – 4 tablespoons brandy
Cook Like James · The method
Directions
- 1
(1/3 cup raisin and 1/3 cup whole blanched almonds, optional, see note above)
- 2
Toast cinnamon sticks, cloves, peppercorns, and allspice (and anise if using) in medium heavy-bottomed nonreactive saucepan over medium-high heat until fragrant, about 2 minutes. Add wine, cider, orange zest, gingerroot, honey, and 1/4 cup sugar; cover partially and bring to simmer, stirring occasionally to dissolve sugar. Reduce heat to low and simmer 1 hour until wine is infused; do not boil.
- 3
Strain wine through fine-mesh strainer; return wine to saucepan and discard spices. Stir 2 tablespoons brandy into wine; taste and add up to 2 tablespoons more sugar and 2 tablespoons more brandy, if desired. Ladle wine into small mugs; serve immediately. (It is best served immediately after mulling but will keep fairly hot off heat, covered, for about 30 minutes. Leftover mulled wine can be reheated in the microwave or in a saucepan on the stovetop.)
For some reason I have found myself in Scandinavian and Eastern European countries during the winter months and although the weather can be a bit frigid, the experience has always been memorable. Recent visits to Amsterdam, Berlin, Stockholm, Copenhagen, He…
Ingredients
- 3 cinnamon sticks (3 inches each)
- 10 whole cloves
- 10 whole black peppercorns
- 1 teaspoon allspice berries
- 1 star anise (optional)
- 2 bottles red wine, medium- or full-bodied
- 2 cups apple cider (optional)
- 4 strips orange zest removed with vegetable peeler, each strip about 2 inches long by 1/2 inch wide, cleaned of any white pith
- 1 inch piece fresh gingerroot, thinly sliced
- ¼ cup honey
- ¼ cup granulated sugar
- 2 tablespoons granulated sugar (if needed, to taste)
- 2 – 4 tablespoons brandy
Directions
- 1
(1/3 cup raisin and 1/3 cup whole blanched almonds, optional, see note above)
- 2
Toast cinnamon sticks, cloves, peppercorns, and allspice (and anise if using) in medium heavy-bottomed nonreactive saucepan over medium-high heat until fragrant, about 2 minutes. Add wine, cider, orange zest, gingerroot, honey, and 1/4 cup sugar; cover partially and bring to simmer, stirring occasionally to dissolve sugar. Reduce heat to low and simmer 1 hour until wine is infused; do not boil.
- 3
Strain wine through fine-mesh strainer; return wine to saucepan and discard spices. Stir 2 tablespoons brandy into wine; taste and add up to 2 tablespoons more sugar and 2 tablespoons more brandy, if desired. Ladle wine into small mugs; serve immediately. (It is best served immediately after mulling but will keep fairly hot off heat, covered, for about 30 minutes. Leftover mulled wine can be reheated in the microwave or in a saucepan on the stovetop.)
