I’ll
make this short and sweet. Tuesday, March 3rd is National Mulled
Wine Day. Sipping a glass of mulled wine is the perfect way to bid winter a
final farewell before spring rushes in with warmer temperatures and those wonderful crisp, white
wines.
Mulled
or warmed wines were first served in Rome during the 2nd century. As the
Romans traveled the continent, they shared the mulled wine recipe with other
communities including what is now England, Germany, the Netherlands and
Austria.
Mulled
wine goes by many names including glögg (Sweden), gløgg (Norwegian), gluhwein
(German), vin chaud (French), and vin brulé
(Italian). It is usually served during the holiday season as a festive drink at
parties or around a bonfire.
Mulled
wine recipes abound. Most call for using red wine, usually claret or port, and
adding various mulling spices which can include ginger, cloves, cinnamon and anise. Fruit may
also be added; the most popular being orange slices, raisins or cranberries.
The drink is then served piping hot or warm.
Here
is a standard crockpot recipe for mulled wine that will keep you warm all
evening as you celebrate the end of winter and anticipate the coming spring.
Mulled
Wine Recipe
1
bottle of red wine (your choice)
Up
to ½ cup sugar (according to taste)
Slice
of ginger root
6
cloves
½
teaspoon aniseed
½
teaspoon allspice
2
cinnamon sticks + one for each mug
1
orange (peeled and sliced)
½
cup raisins or cranberries
¼
to ½ cup brandy (optional)
Pour
wine into crockpot, add sugar and stir in spices. Turn dial to medium and let wine
begin to simmer (20 minutes). Turn down to low and add fruit to crockpot, along
with brandy, if using. Stir well. Wait
10 minutes, pour wine in mugs (leave spices in crockpot), and enjoy by a roaring fire.
~
Joy