Citrus and Anise Mulled Wine Recipe
[Photograph: Max Falkowitz]
This mulled wine is heavy on citrus and anise flavors thanks to a generous squeeze of orange and a complex blend of spices. A cheap Cabernet Sauvignon is all you need—the nuance of more expensive wines will get lost in the mulling.
Read more: How to Mull Wine, or, How to Brew Pure Happiness in 3 Hours or Less
- Yield:makes 3 cups
- Active time: 5 minutes
- Total time:2 to 3 hours
Ingredients
- 1/2 teaspoon coriander seed
- 6 allspice berries
- 4 cardamom pods, lightly crushed
- 2 blades mace
- 1 4-inch stick cinnamon
- 1 star anise petal
- 1 750 ml bottle cheap cabernet sauvignon
- 1 orange
- 1/4 cup maple syrup, or to taste
- 1 tablespoon brandy (suggested: plum or apricot brandy)
Directions
-
1.
Toast spices in a skillet on high heat until fragrant, about 30 seconds. Remove from heat and transfer to a spice infuser bag (except cinnamon stick).
-
2.
In a small saucepan, bring wine to a bare simmer, then transfer to a slow cooker set on low heat. Add spices, juice of orange, and orange hull. Cover and steep on low heat.
-
3.
After 2 hours, taste wine and add maple syrup and brandy. Cover and steep for another 30 minutes to an hour before serving.
This Recipe Appears In
How to Mull Wine, or, How to Brew Pure Happiness in 3 Hours or LessThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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