The mulled wine holiday season is upon us again. From Hanukkah to Christmas to everything in between no matter what your religion, those twinkling lights, wreaths and other decorations light up the otherwise dark winter nights with a glow that can warm any heart. No one does that warmth better than a British pub. Escaping from the cold and busy streets into your neighborhood pub is made that much better by the seasonal mulled wine. Breathe in the fragrant combo of cloves, cinnamon, oranges and red wine gently bubbling in a big black cast iron pot and all frustrations just seem to melt away.
A more hearty drink than white wine or the bubbly alternatives, mulled wine is great for winter but by spring we are ready for something more refreshing. The cauldrons are put away just in time before we tire of the rich smell and we all but forget about the beloved drink. This part of the yearly process adds to the specialness of the drink as the months go by, the seasons change and the time is upon us yet again.
There are many recipes out there to try but here is a good one to try. Cook on low heat for 10 minutes and serve warm.
1 bottle/750 mL red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot)
1 orange (peeled and sliced; keep peel to add zest to taste into cooking pot)
1/4 cup brandy (optional)
8 to 10 cloves
1/3 cup honey or sugar
3 cinnamon sticks
1 tsp. fresh ginger (or 2 tsp. ground ginger; allspice can be substituted)
