Saucy Mulled Wine
In the colder months, we trade sangria for mulled wine. Each sip holds the aromas, flavors, and warmth of the holiday season. Pair it with something sweet or savory.
Saucy Mulled Wine
Yield: 8 - 5 oz (150ml) servings
1 - 750ml bottle of cabernet sauvignon, pinot noir, port, or other red wine
1 1/2 cup (355ml) brandy, bourbon, aquavit, vodka, sherry, rum, or cognac
1/3 cup (79ml) pomegranate juice
1 cup (142grams) dried fruit
1/4 cup (35grams) honey
1 (1.2grams) cinnamon stick
1.2 grams cardamom
0.4 grams allspice
0.4 grams clove
0.2 grams mace
1 sauce pot
1 whisk, spoon, or spatula
For a non-alcoholic option use alcohol-free wine and omit the liqueur.
Try adding some other spices like nutmeg, ginger, star anise, dried chili peppers, vanilla, or orange zest. Powdered spices can be used in a pinch.
My favorite dried fruit blend is blueberries, cherries, and cranberries. Sub those for apricots, mulberries, strawberries, currants, figs, elderberries, or raisins.
Use your choice of sweetener until your desired sweetness is reached. Adding extra dried fruit can also increase the sweetness. Do you prefer the flavor of your wine? Omit the sweetener in your batch.
Pick a flavored liqueur to add a punch to your wine.
Serve it with a spoon to eat the fruits. Strain them out and eat them in some yogurt!
Use a sachet to hold the whole spices as they infuse into the liquid for easy removal.
If you don't have time to wait for a cold maceration and do not mind the loss of some of your alcohol, keep your wine simmering for 30 minutes or until the fruits are rehydrated and floating. Some fruit will not float. Continue with the recipe.
An alcohol tincture can be used to medicate this drink. After straining the fruit and spices from the mulled wine, add a high potency tincture and stir well. For individual medicating, add a dropper of tincture to your mug and stir well. Straining will guarantee no potency is lost to the fruits and spices.
A water-soluble preparation or nano emulsion can also be used to medicate this drink.
*Do not feel the need to purchase expensive wine/liquor for this recipe. Boxed wine works great for larger quantities! Each wine has a different flavor and aroma. Taste it and use your nose to see which spices and liqueurs would complement it.
Combine all ingredients except for the liqueur in a sauce pot.
Over low-medium heat, stir the wine until the honey is dissolved.
When it comes to a simmer, turn off the burner and stir in the liqueur.
After the mixture reaches room temperature, transfer to the refrigerator for 12-24 hours to macerate.
If straining, strain and remove the spices and fruits. To serve, heat the wine until it simmers, remove from the heat, ladle some in your mug, and enjoy!
Store in the fridge for 7 days.