Mulled Wine
Ingredients
4 cinnamon sticks
1 tablespoon pink peppercorns
1 teaspoon whole allspice berries
½ teaspoon whole cloves
5 green cardamom pods
2 bottles red wine
1 orange
½ cup brandy
¼ cup sugar
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Toast the spices
Place a large dutch oven over medium-high heat. If using a covered casserole dish that isn’t heatproof, use a medium saute pan. Add the cinnamon sticks, peppercorns, allspice, cloves and cardamom pods. Swirling and shaking the pan constantly, toast the spices until they are fragrant, 2-3 minutes.
Dutch oven
4 cinnamon sticks
1 tablespoon pink peppercorns
1 teaspoon whole allspice berries
½ teaspoon whole cloves
5 green cardamom pods
measuring spoons
Add the wine
Add the wine to stop the cooking. If using a covered casserole dish, immediately pour the spices into the dish to prevent burning and add the wine.
2 bottles red wine
Peel the orange
Using a vegetable peeler or paring knife, peel 5 thick strips of zest from the orange, avoiding the white pith as much as possible as it is bitter. If desired, use a paring knife to scrape any white pith off the strips. Add the orange peels to the dutch oven or dish and cover.
vegetable peeler
1 orange
Mull the wine
Place the wine on the bottom shelf of the June Oven. Slow-cook the mulled wine on Low for 1½ hours, until the wine is infused with the spices and orange zest. June will notify you when the wine is ready.
June Oven
Add the brandy and sugar to taste
Remove the mulled wine from the June Oven and uncover. Add the brandy, if using, and stir to combine. If desired, add sugar by the tablespoonful to taste, stirring well after each addition.
½ cup brandy
¼ cup sugar
liquid measuring cup
measuring cups
wooden spoon
Serve
If desired, use a slotted spoon or strainer to remove the spices and orange peel from the mulled wine. Ladle the mulled wine into mugs and garnish with cinnamon sticks and orange slices. Cover and keep the mulled wine warm with the Keep Warm cook mode.
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