It’s Mulled Wine Season…

…may the mulling begin! Below is a note with a recipe from on of our users.

Dear Drync’ers,

I am enjoying Drync. By the way I just made a batch of mulled wine this evening. For wine I used a big jug of Carlo Rossi Burgundy for $11, and it actually turned out pretty well. It’s amazing how much these jug wines have improved since I recall them tasting in college :-). And the nice part is the leftovers can go right back in the jug for keeping in the fridge.

Ingredients

• 4 quarts dry red wine (zinfandel, merlot, burgundy, etc.)
• 1 pint brandy
• 1 cup sugar
• 6 cinnamon sticks
• 12 cloves, whole
• 1/8 tsp allspice
• 1/8 tsp mace
• 2 oranges, sliced
• 1 lemon, sliced

Directions

1. Pour the wine into a large pot and begin heating over low heat.
2. As it begins to warm, add sugar and spices. Stir until sugar is dissolved.
3. Add the brandy.
4. Heat thoroughly, but do not allow to boil!
5. Add the lemon and orange.
6. Steep for about 1 hour over low heat.
7. You may add more sugar during this time if desired, stirring well so it disolves.
8. Serve hot and garnish with orange slices. A stick cinnamon could also be used.

Best regards,
Tom

MORE: Burgundy, mulled wine