Mulled Wine (or Cider)

Very easy to make and warms up any chilly evening, and it’s so festive and delicious. Make your own mulling spices and give them as gifts.

Yields 4 servings

• 1 bottle of dry red wine

• 2 T mulling spices or one sachet

• 1 orange, sliced into rounds

• 1⁄4 c of sugar, honey, or maple syrup (I use 1⁄3 c Allulose)

• 1⁄4 c orange juice

• 1⁄4 c calvados, or any brandy (optional)

Combine wine, spices, orange slices, sweetener, juice and brandy to a medium saucepan. Heat to a simmer, then lower the heat and cover the pot. Let flavors meld for 15 minutes, then it’s ready to serve. Garnish with a slice of orange and a cinnamon stick.

To make mulled cider, same procedure, but omit brandy and sweetener.

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Mulling Spices

• 8 whole nutmeg

• 8 cinnamon sticks

• 1 T whole black peppercorns

• 1⁄4 c whole allspice berries

• 1⁄4 c whole cloves

• 1⁄3 c dried orange peel

• 2 T chopped crystallized ginger (optional)

• 10 whole star anise

• Cheesecloth

• Kitchen twine

Place nutmeg, cinnamon sticks, and peppercorns in a sturdy freezer bag, seal, and beat with a rolling pin or heavy skillet to crush them into smaller pieces. Place crushed spices in a small bowl and add the allspice, cloves, orange peel, ginger, and star anise. Stir to combine.

If you’d like to make sachets, you’ll need double-layer cheesecloth cut into 5x5” squares and some kitchen twine or string. Place 2 tablespoons of the spice mix into the center of each square. Bring the corners in and tie securely with twine to make a sachet.