Mulled (spiced) wine

Because there were a few callers curious about hot spiced wine (AKA Glogg, mulled wine)  Here are three variations on the theme.

Simple Mulled Wine

  • 1 tbsp Sugar 15 ml
  • 1 cinnamon stick
  • 2tsp grated lemon peel 10 ml
  • 1 tbsp Curacao 15 ml
  • 1 bottle red wine

In non reactive saucepan combine sugar, wine, lemon peel, and cinnamon.  Heat until a scum appears, but don’t boil.  Skim the scum, and remove from the heat.  Add the curacao and let it steep for a few minutes.  Serve warm.

More complex:

  • 3 halved dried figs
  • 1 apple quartered
  • 1 orange quartered
  • 2/3 cup sugar 150 mls
  • 6 almonds
  • 1 cinnamon stick
  • 3 cloves
  • 1 bottle red wine
  • 1/2 cup brandy or rum 125 mls

Prepare as first recipe.  This one they don’t worry about the skimming it.  Add brandy off the burner and let it stand 5 minutes.

Glogg

  • 1/2 bottle red wine
  • 1/2 bottle brandy
  • 6 cloves
  • 3 whole cardamoms, pods slightly crushed
  • 1 cinnamon stick
  • 1/2 c. dried fruit (raisins, dried apricots)
  • handful of almonds
  • 3/4 c. sugar 200 ml

Combine all ingredients and heat to a simmer.  Add all sugar but 1 teaspoon.  While still at a simmer, ignite, immediately sprinkling the reserved sugar into the burning liquid.  Cover the pan (extinguishing the flame).

Serve hot.

 

 

 

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