Delicious recipe! I just added this so I could save it.
- Carbohydrate 32.4735062433502 g
- Cholesterol 0 mg
- Fat 1.08221186003983 g
- Fiber 2.22216586369734 g
- Protein 0.685644351866928 g
- Saturated Fat 0.258417076613173 g
- Serving Size 1 1 Serving (316g)
- Sodium 21.7066364431868 mg
- Sugar 30.2513403796529 g
- Trans Fat 0.368388830215948 g
- Calories 225 calories
Step-by-step
- Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes.
- Pour into mugs, add an orange peel to each (optional) and serve.
Why does standard mulled wine taste bitter and medicinal after sitting on the stove for twenty minutes? Heat management is usually the culprit. Bringing a mixture of red wine, apple cider, and whole spices to a rolling boil extracts tannins from the cinnamon and star anise too quickly. Keep the heat at a bare simmer—hovering around 180 degrees Fahrenheit—and never let the liquid bubble aggressively.
What to Serve Alongside
Warm spiced drinks demand foods that can cut through residual sweetness and alcohol warmth. Sharp, aged cheeses like a 24-month Manchego or a sharp white cheddar provide the right fat content to coat the palate. Roasted pork loin seasoned with fennel seed mirrors the aromatics in the star anise. Avoid delicate fish or heavily sugared desserts, which clash with the concentrated citrus oils and honey.
- Replace red wine with cranberry juice at a one-to-one ratio for a non-alcoholic version, though the body will be lighter.
- Substitute maple syrup for honey using the exact same measurement, yielding a woodier sweetness.
- Strain out whole cloves and star anise after the ten-minute simmer window to prevent numbing spice compounds from dominating the drink.
