- Makes: 4 servings
- Yield: 3 cups
- Start to Finish 20 mins
If you like, garnish cups of chef Gerard Craft's Italian mulled wine with thin orange slices or pretty curls of orange peel. This recipe multiplies easily and can be made ahead and reheated before serving.
dry red wine (Burgundy, Zinfandel or Merlot)
finely shredded lemon zest
- In a medium saucepan, combine the wine, orange slices, cinnamon, cloves, star anise, lemon zest and nutmeg. Bring to a simmer over medium heat. Remove saucepan from heat and stir in sugar until dissolved.
- To serve, strain mixture through a fine-mesh strainer. Serve hot wine in small heatproof mugs or glasses.
(Vin Brule)Servings Per Recipe 4, Thiamin (mg) 0, Potassium (mg) 214, sugar (g) 22, calcium (mg) 14, pro. (g) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 7, fiber (g) 0, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 0, Folate (µg) 5, Polyunsaturated fat (g) 0, sat. fat (g) 0, Riboflavin (mg) 0, carb. (g) 25, Niacin (mg) 0, chol. (mg) 0, iron (mg) 1, vit. A (IU) 28, cal. (kcal) 211, vit. C (mg) 6, Fat, total (g) 0