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Nothing
warms those cold, dark winter evenings like a mug
of mulled wine, warm and fragrant. This is my own
variation on a very old recipe I picked up from an
Oxford antiquarian in the 1980s.
Preparation
I've
discovered it is helpful to start the night before,
as this gives the flavors a chance to mingle and
means less time at the stove before serving the
wine. Combine in a soup pot
1 bottle red
wine (something you would like to drink on its own;
I used Sangiovese this year)
1 orange, slice in half, with the rind scored with
a knife in a number of places
1 lemon, prepared like the orange
2 sticks cinnamon
10-20 cloves
10-20 allspice berries
1/4 cup sugar (I use turbinado sugar)
Warm the
mixture gently, stirring to dissolve the sugar. Do
not let it boil. Transfer to an airtight pitcher
and keep in the fridge overnight.
The next
day, transfer the wine, fruit, and spices back to
the soup pot and add
1 more
bottle wine
1/4 cup raspberry, blackberry, or cherry
liqueur
1/2 cup brandy
Again, warm
gently but do not allow to boil. When warmed, ladle
into mugs or thick glasses and serve.
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