Winter Warmers (Mulled Wine)

October 31st, 2014

What hits the spot after a long wintery day outside? How about a warm mug of mulled wine as soon as you come in from the cold?

I know red wine is the classic choice for mulling, but don’t forget about the white! White wine is delicious warmed with apples, pears, clementines and lots of delicious “warming” spices.

For mulled red wine, try adding a touch of honey, some orange slices, cinnamon sticks and cloves.

And for an extra spike of flavor, add a splash of liqueur – like Cointreau, Grand Marnier or Tuaca!

You can mix your mulled wine ingredients together and refrigerate the day before serving to get the flavors mingling. Just warm it up the next day before serving.

The most important tip to remember is to NEVER boil your wine. It cooks out the alcohol! Just heat it gently until it’s warm.  I love using a crock pot on low is perfect to keep it at an ideal temperature.

So warm up with a mug of my Winter Spiced White Wine for your next get-together.  Cheers! -Kathy

Photo by Kathy Casey Liquid Kitchen®.

Winter Spiced White Wine
Makes 7 cups, or about 8 servings

2 (750 ml) bottles light, dry white wine, such as chenin blanc
1 pear, cut crosswise in 1/4-inch slices
1 apple, cut crosswise in 1/4-inch slices
1 orange, poked with 12 whole cloves, then cut in 1/4-inch slices
5 allspice berries
1 cinnamon stick, broken in half
1/3 cup packed brown sugar
4 ounces (1/2 cup) Grand Marnier or Cointreau
Orange peel twists for garnish

Place all the ingredients in a stainless steel or flameproof glass pan and stir well to incorporate the brown sugar. Place over low heat and warm. Do not boil! Let the flavors steep for at least 30 minutes before serving.

At this point you can keep warm and serve, or chill it for later. To reheat, warm each portion in a microwave until just hot but not boiling. Garnish each serving with a twist of orange peel.

Chef’s Tips:

  • For large parties, this recipe can easily be increased, made in advance, and then gently reheated before serving.
  • Keep large batches warm in a crock pot on low heat or in a deep, pretty chaffing dish.
  • For a beautiful presentation, garnish with orange peel twists made with a channel knife—available at specialty kitchen shops.

Recipe from Dishing with Kathy Casey.

Entry Filed under: Cocktails,KOMO Radio,Recent Posts,Recipes

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