- 1 large orange
- 1 medium lemon
- 4 cups dry red wine
- 1 cup sugar
- 1 cinnamon stick
- 4 whole cloves
- 1 vanilla bean
- 1 cup brandy
- Ice cubes, optional
- Using a vegetable peeler, remove colored layer of peel from orange and lemon in strips, leaving the white pith. Cut fruit crosswise in half; squeeze juice into a large saucepan.
- Add wine, sugar, cinnamon, cloves and citrus peels to pan. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into wine mixture. Cook over medium-low heat 1 hour to allow flavors to blend, stirring occasionally. Transfer to a large bowl; cool completely. Let stand, covered, 24 hours.
- Strain wine, discarding solids. Stir in brandy. Pour into glass bottles; seal tightly. Refrigerate at least 1 week. If desired, serve over ice. Yield: 22 servings (1-1/2 ounces each).
Originally published as Mulled Wine Cordial in Taste of Home Christmas Annual Annual 2016, p191
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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