- 1 bottle (750 milliliters) merlot
- 1/2 cup Mulling Spices
- 6 medium apples, peeled and cored
- In a Dutch oven, bring wine and Mulling Spices to a boil. Reduce heat; carefully add apples. Cover and simmer for 15-20 minutes or just until apples are tender, turning once.
- With a slotted spoon, remove apples to a large bowl. Bring wine mixture to a boil; cook, uncovered, until liquid is reduced to about 1/2 cup. Cool. Pour over apples; cover and refrigerate for at least 1 hour before serving. Yield: 6 servings.
Originally published as Mulled Wine-Poached Apples in Taste of Home Christmas Annual Annual 2012, p86
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