f orange peel & all the mulled wine spices tied up in a
cloves, cinnamon, sugar and red wine. Bring to a boil and
Dissolve yeast in warm water.
Combine flour, sugar, cinnamon, maca root, eggs and butter in a.
bowl. I use a stand mixer.
Stir in yeast mixture & knead to form a soft dough.
Add Raisins and Nuts from Mulled Wine.
Place in a greased bowl, turning once to coat.
Cover & let rise until doubled, about 1 1/2 hours.
Punch down, form in a greased loaf pan,& let rise again, about 1 hour.
Bake at 350*F for 20-25 min, or until the top is browned.
First, make the mulled wine. Pour the wine into a pan with the
Wrap the cardamom pods and cloves in a piece of cheesecloth or muslin.
Mix the rest of the ingredients, apart from the cognac, together in a large saucepan. Add the bag of spices. Bring the mixture to a gentle simmer over a low heat. Do not allow the wine to boil.
The mulled wine is hot enough when the sugar has dissolved. Add the Cognac to the saucepan when the sugar has dissolved and ladle the mulled wine through a tea strainer (or colander) into punch cups, mugs or glasses.
Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine.
Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.
of the bottles of wine.
Add the zest finely
Peel the oranges and completely remove the pith. Use a knife to remove the segments. Press the juice from the orange peel and pith then discard. Squeeze the juice from the other orange.
Mix the red wine, orange juice and orange segments together in a large pot then add the 2 cinnamon sticks and 6 cloves. Gently bring to the boil then remove from the heat and serve in 4 glasses. Garnish with cinnamon sticks.
Combine the apple juice, ginger, star anise and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 5 mins. Add the hard cider, wine and sugar and gently warm through. Take care not to let the mixture boil.
Remove the ginger, star anise and cinnamon stick. Divide the mulled wine among four heatproof glasses, garnish with the apple slices and serve.
Pour water into a large pot over medium heat. Add honey, cinnamon sticks, allspice, nutmeg, and coriander. Stir until honey is dissolved.
Push 2 cloves into the skin of each orange wedge. Add to the pot. Pour in red wine. Increase heat and simmer gently, about 45 minutes. Make sure mixture does not boil.
Discard orange wedges and cinnamon sticks. Divide mulled wine among coffee mugs and serve hot.
Bring water to a boil in a saucepan; dissolve sugar in water. Stir in lemon quarter, cloves, and cinnamon into water; boil for 10 minutes. Strain and return to saucepan.
Stir red wine into water-sugar mixture; heat until piping hot, but not boiling, about 5 minutes.
Put ingredients in large saucepan and heat, gently stirring well.
Don't boil.
Just let it simmer for a while until fruit and spices blend together with the wine.
Serve warm in mugs or glasses.
It will be sticky so use a napkin under the mug.
Once made mulled wine reheats well by the mug in microwave.
Keep bottled in refrigerator.
Good for body and soul on a cold winter night.
In a 5-quart kettle, combine sugar, cloves, cinnamon sticks and water.
Bring to a boil, stirring constantly.
Boil, uncovered, 5 minutes and remove from heat, adding sliced lemons. Let stand, covered, for 10 minutes. With a slotted spoon, lift out the cloves and cinnamon sticks. Add brandy and wine.
Simmer until hot.
Serve in mugs. Can be stored, covered, in refrigerator. Makes 25 servings.
In 8-quart saucepan combine sugar, cinnamon, cloves and water. Add orange and lemon slices.
Heat to boiling.
Boil 5 minutes, stirring occasionally.
Reduce heat to medium.
Add wine; heat to piping hot, but not boiling; stir occasionally.
Carefully ladle into individual servings of heat-safe punch glasses.
Mix all ingredients in a large saucepan.
Stir to dissolve sugar or honey.
Heat to just below boiling point.
Mull for at least 15 minutes.
Strain, if desired.
Serve in large mugs.
Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring mixture to a boil and cook until flavors combine, about 10 minutes. Strain and return water mixture to the saucepan; discard lemon, cloves, and cinnamon stick.
Stir claret wine into water mixture; heat until hot but not boiling, 5 to 10 minutes. Serve flecked with nutmeg.
aucepan with the cinnamon sticks, wine, mixed spice and sugar.
Boil the sugar and water for 10 minutes.
Mix sugar water, lemon peel, cloves and cinnamon. Boil 10 minutes. Strain.
Add brandy and wine. Heat gently, but do not boil. Serve in mugs. Sprinkle with nutmeg or place cinnamon stick in each.
Mix all of the ingredients and fill into a cleaned and sterilised jar (I used a small jam jar for this).
Tie with a pretty ribbon and attach a gift tag with the following instructions:
Empty the contents of the wine bottle and of the spice mix jar into a pot. Heat on medium until nearly boiling, but DO NOT boil. Heat for 30 minutes, then strain the mulled wine and return it to the pot. Keep it warm if you want to serve it straight away, if not allow to cool and reheat when ready to use. You can also add some rum for a stronger version.
In a large saucepan, over medium heat, combine all ingredients.
Stir occasionally until wine is steaming, about 15-20 minutes.
Ladle into mugs and serve to your guests!