Posted on December 04, 2015 by Anne Milneck | 0 comments
If we had to assign a spice to the holiday season, it would be Mulling Spices. Bits of cinnamon, allspice, cloves and a little star anise--this combo is definitely the aroma and flavor of the season. Mulled Wine is traditionally served with a garnish of orange, but we localized our version with satsumas. This crowd-pleasing elixir makes perfect use of local citrus.
1 750 ml Red Wine (we like Cabernet Sauvignon)
4 cups Apple Cider
1/4 cup Honey
1 oz Mulling Spices
Juice of 4 satsumas
Large strips of satsuma peel for garnish
Combine the wine, cider, honey, mulling spices and satsuma juice in a large saucepan. Bring to a boil and simmer over low heat for 10 minutes. Pour into mugs and serve with a strip of satsuma zest for garnish.
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