Thursday, November 11, 2010


I know isn't Friday cocktail time, but mulled wine takes more time than a simple cocktail and is a perfect warm drink for the crisp holiday season.
You can infuse the wine up to a day ahead, just make sure you take the spice bundle out. Then add the brandy, Gran Marnier and vanilla when you are ready to serve.
Of course I use the entire two bottles of wine except for the glass I serve myself when cooking!!!!!!!!
2 (750ml) bottles of a good merlot, shiraz or zinfindel
1 tangerine or small orange, seeded and cut in half
10 cloves
3 cinnamon sticks
2 star anise
1 whole nutmeg cracked into a few pieces
1 tsp coriander seeds
1/2 tsp whole peppercorns
1/3 cup sugar
1/4 cup brandy
1 tbl Grand Marnier
1/2 tsp vanilla
Toast the cloves, cinnamon, star anise, nutmeg, coriander and peppercorns in a medium sauce pan over medium heat stirring occasionally about 1-2 minutes. Transfer the spices to cheesecloth and tie with twine. Set the pan aside to cool.
Put the wine, tangerine and sugar in the pan with the spice cloth. Heat the whole mixture uncovered over low heat for 1 hour, don't let it boil.
Remove the spice mixture and carefully squeeze the tangerine juice into the wine. Stir in the brandy, Grand Marnier and vanilla. Taste and add more sugar if you would like, but not so it tastes sweet. Serve hot!
It is 60 degrees here today so no need for this...but winter is coming this weekend!!!


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