Photo by Melanie Acevado
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Hot Mulled Wine
November & December 2004
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Nothing says the holidays like a warm, fragrant mulled wine. If you prefer
your wine less sweet, cut the sugar in half.
(Serves 32 half-cups)
- 3 large navel oranges
- 30 whole cloves
- 1 cup sugar
- 1 cup water
- 2 liters dry red wine
- Cinnamon sticks and orange peel, for garnish
1. Cut 1 orange into 1/4-inch slices; then cut each slice into fourths. Stud
the orange slices with the cloves, dividing evenly. Set aside.
2. In a saucepan over medium-high heat, cook sugar and water, stirring until
sugar is dissolved, about 5 minutes. Reduce heat to medium. Slowly pour in red
wine and clove-studded orange slices, stirring until heated through but not
boiling.
To serve: Cut thin strips of rind from 2 oranges. Cut rinds into
6-inch lengths and twist each around a cinnamon stick. Use as a decorative
stirrer to add a dash of cinnamon flavor.
Nutrients per serving
- Calories 71
- Protein 0g
- Carbohydrate 8g
- Fat 0g
- Dietary fiber 0g
- Cholesterol 0mg
- Sodium 3mg
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