Thursday, April 26, 2012

Mulled Wine

**Yet another recipe that has been lingering in my drafts file on this blog - I will try to get a photo when we make it for our Xmas Party 2012!!!**

This has been a staple at our annual Xmas Open House for the past 17 years and it is delicious!  It reminds me of being in the Christmas Markets in Munich and sipping on the Gluhwein while munching on a sausage.  Beware - this definitely is a hangover waiting to happen!!!  Let's just say that it warms the blood and the imagination (just ask our friend JP how he created the Micmac legends surrounding the mulled wine...! LOL!)

1 lemon peel
1 orange peel
1 cinnamon stick
Pinch ground nutmeg
2 tbsp brown sugar
2 bottles of full bodied red wine
2 cups ruby port
1 cup brandy
  • In a large pot add peels, spices and sugar to the wine.  Heat gently and simmer.  
  • Add the port and brandy  and heat until liquid just begins to simmer, but do not allow to boil.
  • ENJOY!
*If you need to stretch the mulled wine, add orange juice...but remember, that just waters down the alcohol!!  

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