Mulled Wine

By danyell923

Recipes & Menus | recipes

Mulled Wine
Sticking the cloves into the tangerines means no straining is necessary before serving. Enjoy pre- or post-dinner.

12 servings

Recipe by the Bon Appetit Test Kitchen

Photograph by Ditte Isager

December 2012

Ingredients

• 20 whole cloves
• 2 tangerines, clementines, or small oranges
• 2 750-ml bottles Merlot
• 3 cups fresh apple cider
• 8 Lady apples (optional)
• 2 cinnamon sticks plus 8 for garnish (garnish optional)
• 2 green cardamom pods, cracked
• 2 cups tawny Port

Details

Servings 12
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes. DO AHEAD: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.

Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a Lady apple, if desired.

Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Winter Cocktails Slideshow.