Mulled wine is a perfect cold weather beverage. Thanks to my Swedish roots, I grew up drinking a variation of mulled wine called glögg, which was stronger due to the addition of hard alcohol. Both versions are very good, though mulled wine without hard alcohol seems a more versatile beverage. I have been making it for various social gatherings as a more festive alternative to straight wine. Not only does it taste warm and delicious, it makes the house smell like orange and spices, especially fitting for winter. White wine sangria is a perfect counterpart to mulled wine.
Most any inexpensive variety of red wine will work. Spices may be increased or decreased according to preference.
1 bottle red wine
1 c water
½ c sugar
1 orange, thinly sliced
2 cinnamon sticks
¼ tsp black peppercorns
4 cloves
1. Combine all ingredients in a large pan. Bring to a simmer over medium heat, simmering until sugar has been dissolved. Once sugar has dissolved, remove from heat and allow to rest at least 4 hours. Reheat wine over low heat as necessary.
2. Serve mulled wine hot.
Makes about 4 cups
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