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Clean recipe · cooking.nytimes.com

Mulled Wine

If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles. This recipe is easily doubled for a larger crowd.

Original recipe: cooking.nytimes.com

Yield:
6 servings
Total:
45 min
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Ingredients

  1. 2 large oranges
  2. 4 ¼ cups/1 liter red wine
  3. 1 ¼ cups/10 ounces brandy
  4. ½ cup dark brown sugar
  5. 2 cinnamon sticks
  6. 6 whole cloves
  7. 3 cardamom pods, slightly crushed

Instructions

  1. Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
  2. In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
  3. Ladle into cups or mugs. Garnish each with a reserved orange round.