We usually think of mulled wine as some tired, dusty libation like sherry or Port (um, neither of which is, by the way). So, we gave a mulled wine recipe a try (am drinking it now, instead of TheraFlu – much tastier!) in order to get all of you home entertainers in the mood for the holidays with something warm to welcome or, bid fair adieu to your guests.
Editors’ note: You can do this in a slow cooker for two hours. Or, just do this thing.
2 bottles dry red wine – I used 2 giant bottles of Cavit red. Dry, dry, dry.
4 ounces port, brandy or Armagnac
10 whole cloves
1 large orange, zested and quartered
1 nutmeg – for zesting/garnish
Combine ingredients in a large pot – like a stainless steel stockpot or a Dutch oven and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl. Ladle into mugs (Irish coffee or beer mugs work very well) and garnish with a slice of orange, cinnamon stick, zested nutmeg – whatever you choose. But not whipped cream. This is wine, people.