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