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Epicurious

Mulled Wine with Cinnamon Sticks and Fruit

To “mull” wine simply means to flavor it with anything from spices to fruits as it heats. A warming brunch drink on chilly days, this one relies on the best-quality brandy you can find. It’s a matter of personal preference as to what kind of wine to use. I like a nice Cabernet or Merlot.

Recipe information

  • Yield

    serves 6 to 8

Ingredients

1 liter red wine
1 cup good brandy
1 orange, halved
Zest of 1 lemon
6 whole cloves
4 to 6 cinnamon sticks

Preparation

  1. Step 1

    Combine the wine, brandy, orange halves, lemon zest, cloves, and cinnamon sticks in a 4-quart saucepan over low heat. Simmer for about 2 hours uncovered.

    Step 2

    Remove the pan from the heat. Using a slotted spoon, strain out and discard the orange, cloves, and cinnamon sticks.

    Step 3

    Pour the wine into mugs and serve.

Bubby's Brunch Cookbook cover.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
TagsHot DrinkBeveragesRed WineWineAlcoholEasySimmerCookbooks
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