RED VELVET DRINK RECIPE RECIPES

Name: Mulled Wine
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 2 large oranges; 4 1/4 cups/1 liter red wine; 1 1/4 cups/10 ounces brandy; 1/2 cup dark brown sugar; 2 cinnamon sticks; 6 whole cloves; 3 cardamom pods, slightly crushed

MULLED WINE RECIPE - NYT COOKING

Mulled Wine Recipe - NYT Cooking image

If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles.

Provided by Rosie Schaap

Total Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 large oranges
4 1/4 cups/1 liter red wine
1 1/4 cups/10 ounces brandy
1/2 cup dark brown sugar
2 cinnamon sticks
6 whole cloves
3 cardamom pods, slightly crushed

Steps:

Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
Ladle into cups or mugs. Garnish each with a reserved orange round.

Nutrition Facts : @context http//schema.org, Calories 246, UnsaturatedFatContent 0 grams, CarbohydrateContent 18 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 8 milligrams, SugarContent 14 grams, TransFatContent 0 grams

MULLED WINE RECIPE - NYT COOKING

Mulled Wine Recipe - NYT Cooking image

If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles.

Provided by Rosie Schaap

Total Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 large oranges
4 1/4 cups/1 liter red wine
1 1/4 cups/10 ounces brandy
1/2 cup dark brown sugar
2 cinnamon sticks
6 whole cloves
3 cardamom pods, slightly crushed

Steps:

Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
Ladle into cups or mugs. Garnish each with a reserved orange round.

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