Send Marc a message!

Use the quick form on the right to send Marc an email.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Mulled Wine

Recipes & Entertaining Ideas

Mulled Wine

Marc J. Sievers

Every year Ryan and I attend the Christkindlemarket in Chicago which is inspired by the Christkindlesmarkt in Nuremberg, Germany.  The Christkindlmarket Chicago brings cherished German and European traditions, with international flair and local charm, to Chicago.  One of my favorite things to get every time I go is something called Glühwein or mulled wine usually made with red wine along with various mulling spices.  It is typically served hot and is a traditional drink during colder months.  Think of it like the European cousin of Sangria.

My version of Mulled Wine gets it's depth of flavor from a good Cabernet Sauvignon, spiced apple cider, peppercorns, and other aromatics!  You can allow the wine to sit on the stove at the lowest heat keeping it warm throughout your party and guests can serve themselves.  Of course, this can be made days in advance and stored in the refrigerator.  When you are ready to serve, gently re-heat over a low flame, then toast to good health!

This recipe is part of “An Autumnal Feast!  A Collection of Recipes from Watermarc – Art & Appetite”.  Explore the other recipes in this series:

Happy cooking!


Mulled Wine

Ingredients (serves 6)

  • Spiced Apple Cider – 4 cups

  • Cabernet Sauvignon – 1 bottle (750ml)

  • Honey – ½ cup

  • Black Peppercorns – 25, whole

  • Cinnamon Sticks – 4

  • Cloves – 8, whole

  • Star Anise – 3, whole

  • Orange – 1 large, juiced

  • Orange Peel – For garnish

Directions

  1. Start by cutting two pieces of cheesecloth into 8×8-inch squares and layer them to make a single sachet.

  2. In the center of the cheesecloth place the orange peels, cloves, star anise, peppercorns, and cinnamon sticks. Pull the four corners of the doubled-up cheese cloth together and tie tightly with kitchen string to form a sachet.

  3. Next, combine the cider, orange juice, honey, and wine in a heavy-bottomed pot or large sauce pan). Add the sachet, and bring to a low boil. Then, lower the heat to a simmer, allowing the wine to mull for at least 20 minutes before serving.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF