Chef Zanes Mulled Wine Recipes

THE BEST MULLED WINE

Steps:

• Add the cider, cloves, cinnamon, allspice and peppercorns to a medium pot. Bring to a boil, then lower the heat and simmer until reduced by a third, about 10 minutes.
• Strain the cider through a sieve into a clean pot, then discard the spices. Add the red wine, port, half the clementines and half the apples. Cover and cook over medium-high heat until warmed through, 5 to 7 minutes.
• Reduce the heat to low to keep warm. Garnish cups of warm mulled wine with the remaining fresh apple and clementine slices. (Do not serve the steeped fruit from the pot.)

INSTANT POT MULLED WINE

Steps:

• Add the cider, cloves, cinnamon, allspice and peppercorns to a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 3 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Strain the cider through a sieve, then discard the spices and return the cider to the pot. Set to saute on high, then add the red wine, port, half the clementines and half the apples. Cover with the glass lid and cook until warmed through, about 5 minutes (take are not to let it boil).
• Set the pot to keep warm and garnish with the remaining clementine and apple slices.

MERRY MULLED WINE

Steps:

• Combine all the ingredients in a large pot or a slow cooker. Warm over medium heat stirring occasionally to dissolve the honey; do not bring to a boil. Cook over low heat to infuse the spices, about 25 to 30 minutes. Strain and ladle into mugs.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SLOW-COOKER MULLED WINE

Steps:

• Wrap the cloves, star anise and cinnamon in a small square of cheesecloth and secure it with kitchen twine.
• Combine the wine, sugar if using, orange zest, orange juice, rosemary and the spice pouch in a slow cooker. Cook on low heat until hot, about 1 hour. Adjust the slow cooker to the "warm" setting. Serve in mugs with a rosemary sprig as garnish.

MULLED WINE

Steps:

• In a large pot, combine the wine, cinnamon, orange slices, lemon slices, bay leaves, sugar, vanilla bean, allspice, peppercorns, cloves, and chile powder. Bring just to a boil and stir to melt the sugar. Remove from the heat and add brandy to taste.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SANDRA'S MULLED WINE

Steps:

• Over medium-low heat, pour entire bottle of red wine into a pot. Be sure not to raise the temperature too much, otherwise the alcohol will burn off and the sugars will scorch. Stir in the sugar and continue to stir until it has dissolved, about 1 minute. Add the vanilla, apple pie spice mix, orange peel, fresh ginger and raisins. Allow mixture to steep for 10 minutes.
• Check by stirring once in a while. When the wine starts to move a bit slower and becomes a little syrupy, pour in the vodka and brandy. Continue to steep for 5 to 7 minutes
• Lay 3 to 4 almonds into the bottom of the serving glasses or mugs. If you are pouring the hot drink into glass, be sure to have a metal spoon resting inside the vessel. It will conduct the heat away from the glass so that won't crack. Using your ladle, pour the drink through the sieve (tea strainer) into the glasses. Garnish with a long cinnamon stick.