Post # 1
I just heard of this and it sounds incredible! I’m thinking of making a last minute grocery store stop to get some brandy and whole cloves…
This is the recipe I found…does anyone that has made this before have a different recipe or recommendation?
<h1>Mulled Wine With Brandy</h1>
1 lemon peel
1 cinnamon stick
1 bottle red wine
1/4 c brandy
Simmer all but wine and brandy in a cooking pot for 10 minutes. Add in the wine and heat back up until warm to the touch. Do not boil. Add in brandy and let sit for a while to absorb the flavors. Serve warm.
Post # 3
omw that sounds amaaazing!
Did you make it? How’d it turn out?
Post # 4
- Wedding: June 2008 - Winery in the Gold Country
We make mulled wine every year! It makes the house smell sooo good 🙂
Post # 5
Definitely interested. Let us know how it turns out!
Post # 6
I love Glühwein — I love it best in a German or Austrian Christmas market, but I’ve made it at home as well!
Here’s my recipe:
1 litre bottle of red wine75 g (around 2.5-3 ounces) of sugar, to taste1 teaspoon of whole cloves1 cinnamon stick (or failing that about a teaspoon of ground cinnamon)juice of 1 orange and 1 lemon
Pour the wine into a saucepan and add all the ingredients, heat well until nearly boiling then strain into a warm bowl or jug. Then it’s ready to serve!
Best drunk with bratwurst, or failing that a nice hot fresh doughnut.
Post # 7
I LOVE Glogg! I usually just buy the bottle of Glogg at Cost Plus World Market or IKEA and then add my own wine… It’s a lot easier. Then enjoy it with some pepparkakor (gingerbread cookies), which you can also get at Cost Plus or IKEA! YUM YUM!!!
Nobody in my family likes Glogg so I am glad I am marrying a SWEDE so I can enjoy it with him every Christmas! haha
Post # 8
I make mulled wine every year!
Just buy one of those big “apple cider” kits…it should have a ginormous metal tea ball in it (the big mesh kinds) and a big bag of spices, like cloves, orange peel, all that good stuff. You shove it in the mesh ball, snap it shut, and pour a bottle of red wine into a big saucepan on the stove. on LOW. SUPER low. You do’nt want to boil off the alcohol. Add 1/2-1 bottle of water (fill up the wine bottle) and add brown sugar to taste, like half a cup.
Put it on low all day. It should take HOURS to make. It’s like sun tea–slow brewed is best
It’s so warm and spicy and tasty…yum yum. I had it at a winery for the first time a few years ago and now i’m hooked.
It’s best with a medium red wine. Not too dry and don’t buy a concord or it’ll just be like sugary and gross.
Post # 9
I really, really want to have mulled wine this year, but last year I had a bad experience with it. We live in FL, so it’s never cold enough to make mulled wine seem appetizing, so I got some to take with us to Colorado in February. Even though i wrapped it PERFECTLY, and i”d already taken it on a flight (we get our wine from a wine tour in upstate NY – Seneca Lake) to FL, it TOTALLY BURST in my luggage and stained all my white fluffy winter clothing brown, haha. Thankfully it came out b/c I hand washed it allll night the first night, but I feel like the smell would just bring back memories of hand scrubbing a large suitcase in cold tub water, ahha.
Anyone have any specific wine recommendations, if i do get the urge to try again this year?
Post # 10
I stick to a cabernet…and I find that wines from Spain are the best. They’re slightly sweeter and have less of that “dry bite”.
Post # 11
Mulled wine is soooo good! I have a recipe passed down from FMIL. She makes it at her house every year, and it is a hit!
For bees who don’t drink – you don’t have to make it with wine. You can make it with cranberry juice and it turns out just as delicious.
I’ll post the recipe when I manage to dig it out of my overflowing recipe box!