f orange peel & all the mulled wine spices tied up in a muslin
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.
of the bottles of wine.
Add the zest finely
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.
First, make the mulled wine. Pour the wine into a pan with the
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.
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.
Preheat the oven to 200C (fanforced 180C).
Put the nectarines in ovenproof casserole dish so they fit snugly.
Scatter with the sugar and dot with the butter. Add the wine, spices and orange zest.
Cover dish with foil and roast nectarines for 30 minutes, until the fruit is soft.
Cool nectarines in the syrup, (I refrigerated and served cold).
These can be served on their own or with either yoghurt, ice-cream or custard.
aucepan with the cinnamon sticks, wine, mixed spice and sugar.
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.
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.
nough for 8 batches of mulled wine or cider.
When it
hinly.
Combine water, sugar, spices, and oranges in a large
In a non aluminum mid-size sauce pan, heat water and sugar over medium heat until sugar is dissolved, about 1 minute.
Tie all spices and the peel into a small piece of cheesecloth for easy removal.
Add the spices and peel and wine to the sauce pan and simmer, covered, 5 minutes.
To serve: Stand one spoon in each glass, evenly divide gogli into each glass.
Add a few raisins and almonds in each, or serve separately.
the flavor of the wine and spices combination will deteriorate if the
Combine all ingredients except vodka, sweetened dried cranberries and almonds in a large saucepan.
Heat to boiling, reduce heat and simmer 15 minutes.
Strain punch to remove spices.
Stir in vodka, if desired.
Place 1 tablespoon sweetened dried cranberries and 1 1/2 teaspoons almonds in bottom of each punch glass or mug.
Pour mulled wine over mixture.
Combine sugar, water & spices. Bring to a boil & simmer until sugar is dissolved, Set aside.
Combine wine, port & brandy in large crock pot. Add simple syrup with the spices. Stir.
Heat on high until hot then switch to low.
ENJOY.
Mix tea, spices and rock candy.
Boil for about 5 minutes. Let cool for a couple minutes.
Add wine and fruit slices. Simmer for 5 minutes.
Serve hot.
Cut oranges in half.
Stud each half with 4 cloves.
Bring 2 cups water to boil in heavy, large nonaluminum saucepan.
Add orange halves, sugar and 6 cinnamon sticks; stir over medium-high heat until sugar dissolves.
Simmer for 5 minutes.
Add wine. Adjust heat so that mixture is almost simmering and cook for 20 minutes; do not boil.
Remove orange halves and cinnamon sticks from wine.
Ladle wine into mugs.
Attach orange slice to rim of each mug.
Garnish each with cinnamon stick and serve.
Makes 10 servings.