EASY MULLED WINE
Get that festive feeling with this smooth mulled wine made with figs, sliced clementine and spices. Great for a Christmas party or just to cosy up with
Provided by Miriam Nice
Categories Drink
Time 15m
Number Of Ingredients 8
Steps:
- Pour the red wine into a large saucepan. Add the clementine, cinnamon stick, star anise, dried figs, cloves and black peppercorns. Heat very gently until simmering, then turn off the heat.
- Fish out the whole spices and peppercorns with a spoon, then stir in the brandy. Ladle into mugs, or heatproof glasses to serve. You could drop in a slice of clementine to each.
Nutrition Facts : Calories 183 calories, Fat 1 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
THE BEST MULLED WINE
We love a well-spiced, fragrant mulled wine and this one hits the spot. The spices steep in the cider to intensify their flavors before everything is combined to create a warming, winter drink.
Provided by Food Network Kitchen
Categories beverage
Time 20h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Add the cider, cloves, cinnamon, allspice and peppercorns to a medium pot. Bring to a boil, then lower the heat and simmer until reduced by a third, about 10 minutes.
- Strain the cider through a sieve into a clean pot, then discard the spices. Add the red wine, port, half the clementines and half the apples. Cover and cook over medium-high heat until warmed through, 5 to 7 minutes.
- Reduce the heat to low to keep warm. Garnish cups of warm mulled wine with the remaining fresh apple and clementine slices. (Do not serve the steeped fruit from the pot.)
CRANBERRY-CLEMENTINE MULLED SANGRIA
Typically served hot, this mulled wine is sweetened with maple syrup and flavored with tea and spices before being chilled to create a refreshing fall sangria.
Provided by Food Network Kitchen
Categories beverage
Time 4h55m
Yield about 8 servings (8 cups)
Number Of Ingredients 11
Steps:
- Bring the allspice, cloves, cardamom, cinnamon and 2 cups water to a boil in a small saucepan. Remove the saucepan from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags, then return the mixture to a boil. Stir in the maple syrup and cranberries, and cook for 2 minutes. Let cool, then transfer the mixture to a 3-quart pitcher.
- Add the wine and liqueur to the pitcher, and stir to combine. Add the clementines and ginger, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
- To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.
CLEMENTINE MULLED CIDER
Provided by Zoe Singer
Categories Rum Quick & Easy New Year's Eve Cocktail Winter Christmas Eve Party Apple Juice Self Drink
Yield Serves 8
Number Of Ingredients 5
Steps:
- Bring cider, peels, cinnamon stick and cloves to a boil in a large saucepan. Reduce heat; simmer 5 minutes. Keep warm until serving time. Strain into mugs; add rum, if desired.
MULLED RED CABBAGE WITH CLEMENTINES
Skip the red wine and mull your veg with mixed spice, brown sugar and an orange studded with cloves
Provided by Sarah Cook
Categories Dinner, Side dish
Time 1h15m
Yield Serves 6 generously
Number Of Ingredients 7
Steps:
- Stud the whole clementine with the cloves and set aside.
- Mix the remaining ingredients in a big saucepan or flameproof casserole. Cover and cook for 30 mins, then snuggle in the studded clementine, cover again and cook for 30 mins more until the cabbage is tender. Season and eat hot or at room temperature.
Nutrition Facts : Calories 138 calories, Fat 1 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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Servings 10Total Time 20 minsCategory DrinksCalories 183 per serving
- Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.
- Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.
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4.3/5 (84)Total Time 30 minsServings 12
- Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin. Place tangerines, wine, cider, Lady 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. Do Ahead: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.
- Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a Lady apple, if desired.
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4.8/5 Estimated Reading Time 7 mins
- To prepare the oranges, if using 2 small, slice one orange into rounds and slice the other in half. If using 1 large orange, slice it in half through the round middle, then slice one of the halves into rounds. Place the rounds into a medium heavy-bottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot.
- Pour the wine into the pot, followed by the brandy. Add 1 tablespoon of the sweetener for now. Add the cinnamon sticks, star anise and cloves.
- Warm the mixture over medium heat until steaming (about 5 minutes), and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest of low.
- Carefully taste, and add another tablespoon of sweetener if it’s not sweet enough for your liking. If it’s not spicy enough to suit your preferences, continue cooking over very low heat for 5 to 10 more minutes.
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