Cranberry and Clementine Mulled Wine fills the home with the fragrance of warming spices and the cup with comfort. Pictured with Clementine French 75.
Cranberry and Clementine Mulled Wine
Makes approximately 3 quarts
- 1 bottle full-bodied dry red wine, such as Malbec
- 1 quart pressed apple cider or unsweetened pure-pressed apple juice*
- 3 clementines, sliced
- 1 cup cranberries, halved
- ¼ cup orange blossom honey
- 2 cinnamon sticks
- 4 whole cloves
- 3 star anise pods
- 5 allspice berries
- ½ to 1 cup brandy
- Garnish: clementine slices, fresh cranberries, cinnamon sticks
- In a medium stock pot, combine wine, cider or apple juice, clementine slices, cranberries, honey, and cinnamon sticks. Bundle cloves, star anise, and allspice in a square of cheesecloth tied with twine, add to wine mixture, and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. Reduce heat to lowest setting, and cook for up to 2 hours more for full flavor. Remove cinnamon sticks and spice bundle. Stir in brandy just before serving. Ladle into mugs and garnish with clementine slices, cranberries, and cinnamon sticks, if desired. Refrigerate for up to 1 week.
*We used Simply Apple juice.
For more fruity recipes to spice up your holiday season, see “Cranberries & Clementines” in the November/December 2019 issue, available on newsstands and at Victoriamag.com.