If you find yourself in England during the mulled wine holiday season, lucky you! From Hanukkah to Christmas and everything in between, those twinkling lights, wreaths, and decorations light up the dark winter nights, warming hearts everywhere. No one does that warmth better than a British pub. Escaping from the cold into your neighborhood pub becomes even better with seasonal mulled wine. The fragrant combo of cloves, cinnamon, oranges, and red wine bubbling in a cast iron pot can melt away any frustration.
A heartier drink than white wine or bubbly alternatives, mulled wine is perfect for winter. By spring, we’re ready for something more refreshing. We put away the cauldrons just in time before we tire of the rich smell, and we soon forget about the beloved drink. This cycle adds to its specialness as the months go by, the seasons change, and the time comes again.
There are many recipes out there to try but here is a good one to try. Cook on low heat for 10 minutes and serve warm.
- 1 bottle/750 mL red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot)
- 1 orange (peeled and sliced; keep peel to add zest to taste into cooking pot)
- 1/4 cup brandy (optional)
- 8 to 10 cloves
- 1/3 cup honey or sugar
- 3 cinnamon sticks
- 1 tsp. fresh ginger (or 2 tsp. ground ginger; allspice can be substituted)
