My F&W
quick save (...)
Mulled Red Wine with Muscovado Sugar
© Terry Monk

Mulled Red Wine with Muscovado Sugar

  • ACTIVE: 10 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS:

Faced with two half-empty bottles of Zinfandel, F&W Test Kitchen supervisor Marcia Kiesel came up with this warm mulled wine, spiced with fennel seeds and cinnamon.

  1. Two 750-milliliter bottles (or the equivalent) fruity red wine, such as Zinfandel or Merlot
  2. Zest strips from 1 orange
  3. 1 1/2 cups muscovado sugar or other dark brown sugar
  4. 2 teaspoons black peppercorns, lightly crushed
  5. One 3-inch cinnamon stick, broken into pieces
  6. 3 bay leaves
  7. 1 teaspoon fennel seeds, lightly crushed
  1. Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string. In a large saucepan, combine the aromatics with the wine, bay leaves and orange zest. Cover and simmer over low heat for 10 minutes. Remove from the heat and let stand, covered, for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved. Serve warm, in glasses or mugs.
Make Ahead Once cooled, the mulled wine can be poured into a pitcher and refrigerated for up to 3 days. Reheat gently.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.