Although the spices and citrus are strained out before serving, you can get a little pulp in every cup. The wine does settle, so you’ll need to stir it every now and then to get the best of every sip. Cinnamon sticks are both great to flavour the wine and as a decorative ornament in the glass when serving the wine. You can use a spice powder, but I would not recommend it. Star Anise and Cloves are must-haves in this, of course. Primarily, mulled cider uses traditional dry apple cider. I am a huge fan of cider myself, and I’m usually fascinated by the various flavour combinations now available in the market. If you’re not a fan of red wine, you can always try a mulled cider. It’s the same as when you make a sangria! Variations In any case, you’ll be boiling it with many spices and citrus that the wine will be flavoured by other components anyway. What we are really after is the soothing quality of warm wine. But in this respect, red wine is red wine. The taste of the finished drink will depend on the type of alcohol used. There were quite small bottles and were on offer, so of course, I grabbed them. Step 1: Prepare the spices You can opt to throw all of your whole spices into a pot along with the wine, but you can also use a tea infuser or cloth spice bag to keep them together. For this particular recipe, I used 2 bottles of Savingnion, each at 187ml. And this is fine, but it really does not apply to the way I cook in the kitchen. I am sure purists would swear by a particular bottle of red for this drink. The heat here works in a very traditional fashion it brings out the flavours of all the various spices and of course, the wine! Types of Wine This is because of the heat introduced to the brew, along with all the spices. Mulled wine warms up your body, more than regular red wine. 4 cloves 3 whole star anise 2 cinnamon sticks 1 bottle red wine 1/4 cup sugar, optional (depending on sweetness of wine) 2 strips orange zest, removed with a vegetable peeler 1 1/2 cups orange. Coming home to a pot fulled of warm, spiced wine is understandably a delight when you’ve been in extremely cold weather all day. Traditionally mulled wine is served in European countries where the weather is extremely cold. TO MAKE IN THE CROCKPOT: Add the wine, cider, honey, orange zest, and orange juice to a 3-quart or larger slow cooker. Add the water, then pour in the wine and maple syrup and stir. Stovetop cooking instructions: Turn the heat to low. Toast over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant. Mulled wine is surprisingly easy to make it’s literally wine brewed with a bunch of whole spices and citrus.
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