Mulled Wine II Recipe - Cooking Index
Mulled Wine II Recipe - Cooking Index
| 2 | Fruity red wine - (750 ml ea) - see * Note | |
| 1 cup | 237ml | Honey |
| 2/3 cup | 157ml | Orange-flavored liqueur |
| Zest of 1 orange | ||
| Juice from 1 orange | ||
| Orange slices for garnish - (optional) | ||
| 12 | Whole cloves | |
| 12 | Allspice | |
| 2 | Cinnamon sticks - 3-4 inches | |
| Cinnamon sticks for garnish - (optional) | ||
| 4 | Fresh ginger root, quarter-size - crushed | |
| 3 | Crushed cardamom pods - (optional) |
* Note: Use a fruity but full-bodied red wine such as Merlot or Zinfandel; don't go too cheap because this punch is only as good as the wine that you use.
In large nonreactive pot over low heat, stir together wine, honey, liqueur, orange zest and juice, cloves, allspice, cinnamon, ginger and cardamom, if using. Heat, stirring occasionally, until mulled wine is hot but not boiling, about 30 minutes.
Strain and discard solids. Pour into mugs and garnish with orange slices or cinnamon sticks, if desired. Serve warm.
This recipe yields 16 (1/2-cup) servings.
Each serving: 172 calories, 10 mg sodium, 0 cholesterol, trace fat, 23 gm carbohydrates, trace protein, trace fiber.
Source:
The Los Angeles Times, 12-29-1999
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