Mulled Wine A La Kolibri Recipes

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EASY MULLED WINE



Easy Mulled Wine image

This mulled wine recipe couldn't be easier to do. Don't bother with expensive wine - a cheap red will work beautifully and no one will ever know the difference! Start with a little sugar, then add more to taste. This recipe can be easily doubled or trebled.

Provided by Diana Moutsopoulos

Categories     Mulled Wine

Time 25m

Yield 4

Number Of Ingredients 7

4 cups dry red wine
2 (2 inch) pieces cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1 large strip of lemon peel
1 large strip of orange peel
2 tablespoons sugar, or more to taste

Steps:

  • Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
  • Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 14.7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.3 g, Sodium 11.3 mg, Sugar 7.7 g

MULLED WINE A LA KOLIBRI



Mulled Wine a La Kolibri image

Mulled wine - glögi - is a traditional Finnish alcoholic drink served hot, typically served around Christmas. This is my own recipe and I'm quite proud of it.

Provided by kolibri

Categories     Beverages

Time P1DT45m

Yield 10 serving(s)

Number Of Ingredients 10

750 ml bordeaux dry red wine
100 ml vodka
100 ml port wine
15 whole cloves
1 teaspoon whole cardamom seed
3 sticks cinnamon
3 pieces fresh ginger
1 lemon rind, and a thick slice
2 small orange rind, and a thick slice
150 ml brown sugar

Steps:

  • Crush all the spices to release the aromas. Mix them with the vodka and port wine.
  • Wash the lemon and the oranges (I used blood oranges) very well, and peel them. Add peel to the mixture. Slice a thick slice of both fruits and put them in too.
  • Peel ginger and chop into bitesize pieces, add the pieces in the liqueur.
  • Smell the mixture but resist temptation and put it into an airtight container and to the frige overnigth, or 24 hours if possible.
  • Next day, drain the spices from the liqueur, and mix it with the sugar and the wine. Stir until sugar is dissolved.
  • Now's the good part - tasting. I've put quite a lot sugar in because I like my mulled wine sweet, but make yours according to your preference. If it's too sweet, add more wine, and if it's too tart, add more sugar.
  • Heat up only the amount you're going to drink, and you can keep the rest until it's needed. Microwave is really good for heating up mulled wine, but if you heat it up in a pan make sure it doesn't boil.
  • Serve with raisins and almond chips.

Nutrition Facts : Calories 163.4, Fat 0.2, Sodium 9.9, Carbohydrate 19, Fiber 0.9, Sugar 14.5, Protein 0.4

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