Recipes to Savor and Share : Local Love Cookbooks
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When guests walk through the door, hand them a piping hot mug of this wintery sipper! The combination of cinnamon, winter citrus and herbs is a delicious twist on the usual blend of spices for this mulled wine. The recipe can be modified to make a nonalcoholic mulled apple cider sipper too. A worthy toast maker for the season’s celebrations.
Ingredients
- 4 cups apple juice
- 1 (750ml) bottle red wine (something big, like a Syrah or Malbec)
- 1 whole orange, cut into ¼- inch rounds
- 2 (6-inch) sprigs fresh rosemary
- 2 sticks cinnamon
- 1 bay leaf
- ½ cup organic cane sugar
Preparation
Note: For a stronger mulled wine, spike with 2 ounces of apple brandy. For a less potent drink (and to serve a few more people), add another 4 cups of apple juice.
Stir all of the ingredients together in a 4-quart saucepan over medium heat. Heat just until the mixture comes up to a bare simmer (about 10 minutes), then cover, turn the flame down to its lowest setting and let steep for 30 minutes more.
Uncover the pot and use a slotted spoon to remove the rosemary, cinnamon, orange slices and bay leaf.
Ladle 1-cup portions into mugs and serve garnished with a slice of orange and a bay leaf.
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