11 November 2014

Glühwein or Glögg?

Last weekend I quaffed (she typed ironically) the first mulled wine of 2014. Never mind that it was 75 degrees outside. 

The month, occasion and foliage demanded spiced wine consumption and I complied.

This week, as most of the country is rudely pushed into the clutches of Evil Winter by our nemesis the Polar Bomb Vortex Tundra Buster, most of us will be looking for ways to warm every limb and organ.

This beverage will definitely put a glow in your liver.

Shamelessly stolen from Jamie Oliver  it is the best recipe for spiced wine I've found. 

Make a batch, invite me over, and let's do some online boot shopping together.

Jamie's Mulled Wine
2 tangerines
1 lemon 
1 lime
1 cup granulated sugar
6 whole cloves
2 star anise
3 bay leaves (do not skimp!)
1 cinnamon stick
1/2 tsp nutmeg (freshly grated is best)
1 vanilla pod, halved lengthwise
2 bottles Chianti 

1. Peel the tangerines, lemon and lime.
2. Squeeze juice from the tangerine.
3. Save the lemon and lime for another recipe.
4. Add tangerine juice and all the peels to a large sauce pan along with sugar, cloves, cinnamon, bay leaves, vanilla pod, nutmeg and enough wine to cover.
5. Heat over medium flame/eye and stir occasionally until sugar is dissolved.
6. Raise heat and bring to a boil. Boil for 4-5 minutes or until the mixture has thickened into a syrup.
7. Reduce heat to low, add anise and the rest of the wine.
8. Gently heat wine for approx. 5 minutes
9. Serve.

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