Cinnamon, cranberry, star anise, . . . wine.
A fireplace, a blanket, some candles, some Christmas music and your hands wrapped around a steaming mug of . . . wine.
Can it get any better than that? Really?
The grown-up version of spiced apple cider, this mulled wine is sweet but not sickeningly sweet. It’s rich and deep without a shocking bite every time you take a sip. It’s smooth, and warm, and spiced just perfectly with all scents Christmas.
I sampled this three different times (purely for the sake of the blog, of course). Once to try the recipe straight out of the book, once to try it with less sugar and made to serve just two – which is how I’ve presented it below, and once to see how it kept if you made it ahead (it keeps well).
It’s a delicious thing to have simmering on the stove top Christmas Eve – good for guests, or maybe just you and your numero uno guy or gal.
And have a very Merry and blessed Christmas, filled with loved ones and joy and happy memories. Xoxo!
Mulled Wine (serves 2)
3/4 cup cranberry cocktail (not cranberry juice)
2 tablespoons sugar
1 cinnamon stick
1 star anise
1 and 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1/4 cup fresh cranberries
Combine the cranberry cocktail, sugar, cinnamon stick, and star anise in a medium pot. Simmer for 15 minutes. Stir in red wine and fresh cranberries. Bring back to a simmer, server warm.
Leftovers, should you have any, can be stored in the fridge overnight, covered tightly.
Source: Adapted from Real Simple magazine