WebSTEP 1. Pour the red wine into a large saucepan. Add the clementine, cinnamon stick, star anise, dried figs, cloves and black peppercorns. Heat very gently until simmering, then …
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WebStep 1. Combine wine, cider, brandy (or applejack), maple syrup, vinegar, orange zest and juice, allspice, cloves, star anise, cardamom and cinnamon sticks in a slow cooker or …
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WebStir in shrimp and cook until pink and no longer translucent, about 2-3 minutes. Transfer shrimp to plate and keep warm. Pour wine into pan and cook 2-3 …
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Or, warm your mulled wine in a slow cooker. Simply combine all of the ingredients, cover, and cook on low heat until the wine is steaming hot (about 30 minutes to 1 hour). Once it’s sufficiently warmed up, reduce the heat to “warm” or the lowest possible setting so it doesn’t get too spicy. Serve your mulled wine with a ladle.
1) Choose your wine carefully. Use an affordable bottle of Merlot, Zinfandel or Garnacha. You’ll find more wine details in the ingredients section below. 2) Heat gently. Resist the urge to crank up the heat on your mulled wine! If your wine is steaming, it’s hot enough. Wine is delicate.
Directions: Combine all ingredients in a saucepan, and heat just barely to a simmer over medium-high heat. (Be careful not to boil the mulled wine — you don’t want to boil off the alcohol.) Reduce heat to medium-low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
Just choose a quality wine (say, 10 to 20 dollars per bottle) and select the varietal carefully. The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we’ll be adding.