Mulled Wine

I have so many fond memories of California. One of those memories is some of the many wineries we have visited and their welcoming charm. The one unexpected wine I tasted was a “mulled ” (meaning: heated and spiced) wine in Santa Barbara. Naturally, being a sweet wine lover, I asked them how to make it and they gave me the recipe below. Not sure if it’s the same exact recipe of their blend, but it’s pretty close to what I tasted there. I remember the smell of it simmering in the background mixed with these amazingly fragrant soy candles that the owner had lit (which she also sells and had me as soon as I walked in.) If you like sweet and spicy combo, you’ll love this recipe. It’s perfect during the cooler months of the year.

This simple recipe can be presented beautifully in clear glass bottles and then wrapped with bands of pretty paper, twine or burlap along with a special message attached. (as seen here.) It makes for a nice housewarming or hostess gift etc…

Ingredients

1 bottle (750-ml) red wine, such as Merlot or Cabernet Sauvignon

1/4 cup brown sugar

1/2 cup apple cider (or water if you don’t like apple cider)

4 cinnamon sticks

4 dried orange peel (or fresh)

1 tsp. allspice

1 tsp. cloves

Directions

Combine the wine, brown sugar, cider, cinnamon sticks, allspice, cloves and dried orange peel in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve or bottles to give as a gift.