Italian Mulled Wine
This is a recipe for a spiced wine.
Source and licence
"Italian Mulled Wine" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Italian_Mulled_Wine, revision 4514570), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Italian_Mulled_Wine&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514570
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 star anise
- 1 bay leaf
- 1 pinch rosemary
- 1 pinch peppercorn
- 1 pinch thyme
- 1 pinch red pepper
- 1 pinch fennel seeds
- 1 pinch cloves
- 1 pinch nutmeg
- 1 bottle Italian red wine
- 1 orange
- 1 lemon
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1 stick cinnamon
- 4 figs (optional)
- 100 ml limoncello (optional)
- 50 ml sweet vermouth (optional)
- 50 ml Bourbon, brandy, or Cognac (optional)
Method
- Pour wine into stock pot and turn heat to medium-high.
- Crush all “crushed ingredients” using the mortar and pestle. Set aside.
- Peel and juice orange and lemon. Remove and discard the white pith from the peels, then add the peels and juice to the wine.
- When the wine is simmering, immediately reduce to low heat. Add the crushed and all remaining ingredients.
- Cook on low for at least 15 minutes to infuse the flavors. Make sure to keep on low so the wine stays warm and continues to infuse, but doesn’t bubble / heat off the alcohol.