A brief history of mulled wine
Mulled wine has been around since the second century when the Romans created this delicious libation to ward of the winter cold. Its warm embrace was spread across Europe with the Romans and comes in many different varieties and uses many different spices.
This is one recipe we love at Dine, Wine & Stein!
- 20 whole cloves
- 2 tangerines, clementines, or small oranges
- 2 750-ml bottles Merlot
- 3 cups fresh apple cider
- 8 Granny Smith apples (optional) you can use any apple you like. I like these because they tart.
- 2 cinnamon sticks plus 8 for garnish (garnish optional)
- 2 green cardamom pods, cracked.
- 2 cups tawny Port
Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin.
Place tangerines, wine, cider, apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot.
Bring to a bare simmer over medium-low heat; cook gently for 20 minutes.
Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a apple, if desired
TIP: Prepare ahead – Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.