Sunday, February 5, 2012

Recipe: Warm Mulled Wine

In the Kitchen: Warm Mulled Wine by Marcus Samuelsson

Before temperatures heat up for spring, cuddle up inside and stay warm with a big mug of mixed spiced wine. Celeb chef Marcus Samuelsson’s recipe mixes together fragrant spices with an unexpected zest of ginger and orange peel. This recipe is not for the liquor faint of heart – Marcus adds vodka to the typically wine-only recipe.

Get ready for a full sensory experience – the wine not only tastes delicious, it will fill up your kitchen with a cozy, cabin smell.

What You’ll Need
1 piece star anise
2 cinnamon sticks, broken into pieces
8 whole cloves
4 cardamom pods
1 small piece ginger, peeled (1 tablespoon of the piece grated)
1 orange (half of the orange slice, half grated for zest)
1/2 cup vodka
2 1/2 cups dry red wine
2 1/2 cups ruby port or Madeira
1 cup sugar
1/2 cup blanched whole almonds
1/2 cup dark raisins

What You’ll Do

STEP 1: Crush the cinnamon and cardamom using a mortar and pestle (or put them on a cutting board and crush them with the bottom of a heavy pot). Put them in a small glass jar and add the ginger, orange zest, cloves, and vodka. Let stand for 24 hours.

2. Strain the vodka through a fine sieve into a large saucepan; discard the spices. Add the red wine, port or Madeira, sugar, almonds, raisins, and star anise, and heat over medium heat just until bubbles start to form around the edges.


3. Serve the wine hot in mugs, with a few almonds and raisins in each glass; keep any remaining wine warm over very low heat until ready to serve – do not let boil!

Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to images and recipe from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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