Mulled Cranberry Wine

This stovetop mulled wine combines dry red wine and cranberry juice with orange, cinnamon, cloves, star anise, and a little honey. It is warmed gently so the alcohol does not boil off aggressively, then strained and served hot with orange slices in each mug.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 750 ml dry red wine none
• 240 ml unsweetened cranberry juice none
• 120 ml water none
• 0.5 each orange halve; juice one half and slice the other half thinly
• 30 ml honey none
• 2 each cinnamon sticks none
• 6 each whole cloves none
• 2 each star anise none
• 1 g fine salt none
• 0.5 each orange halve; juice one half and slice the other half thinly

Instructions

1. Combine the red wine, cranberry juice, water, juice from 1/2 the orange, honey, cinnamon sticks, cloves, star anise, and salt in a medium saucepan. The liquid is evenly mixed and the honey has dissolved.
2. Set the pan over medium-low heat and warm the mixture until steam rises and tiny bubbles appear around the edge, but do not let it boil. The drink is hot and fragrant, with steady steam but no boil.
3. Reduce the heat to low and simmer gently for 10 minutes, stirring once or twice so the spices infuse evenly. The liquid tastes spiced and the citrus aroma is pronounced.
4. Turn off the heat and let the drink stand for 3 minutes, then strain out the spices and orange solids. The mulled wine is clear of spice pieces and ready to serve.
5. Divide the remaining 1/2 orange into thin slices and place a few slices in each mug. Ladle the hot mulled wine over the fruit and serve immediately. Each serving is hot, aromatic, and lightly garnished with orange slices.