Mulled Wine

Categories: None
Yield: 1 Servings

1 qt Red wine
1 1/2 c Sugar
2 Fresh hot chilies; lightly
-crushed (can go mild, of
-course)
1 Inch of cinnamon stick
12 Whole cloves
2 Blades mace
1 2-inch piece fresh ginger;
-sliced
1 Tart apple; peeled and
-sliced
12 Almonds; crushed into a
-paste

Makes about 1 quart

Place the wine in a bowl with the sugar, chilies, spices, and apple. Cover
the bowl and let the mixture infuse for 30 minutes, or until the sugar is
completely dissolved.

Place the almonds in a jelly bag or a sieve lined with a double layer of
cheesecloth. Pour the wine into the cloth, stir it and leave to drip
through into a large bowl. Bottle the wine. If the wine is to be stored,
cork it well; otherwise, it can be drunk immediately: for best results,
pour individual servings into cups and heat in microwave. If you keep this
on low in a crockpot, it tends to get too strong.

Frankly, there are a lot of good packets for mulling wine out on the
market, too.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia
McGibbony-Mangum on Dec 13, 1997

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