Mulled Wine

Ready in 1 hour

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2/3 c Sugar
1 ts Cloves, whole
4 4-inch sticks cinnamon
8 slices fresh fruit; Quarter-size
2 lg whole Nutmegs; cracked into large pieces with a hammer
3 750ml bottles red wine; e.g. Burgundy or Zinfandel
1 lg Granny Smith apple; cored, sliced thinly cross wise
1 md Orange; halved lengthwise and thinly sliced crosswise
1 md Zest of 1 orange; peeled in a long spiral
1 tb Whole star anise
1 ts Allspice, whole

Original recipe makes 14



In a 5 to 6 quart pan over med-low heat, stir wine, 2/3 cups sugar, cinnamon, nutmegs, star anise, allspice, cloves, ginger, apple, orange, and orange peel until steaming. (Do not boil). To blend flavors, hold mulled wine at steaming, uncovered, for 15 minutes. Taste, and stir in more sugar, if desired. Ladle into mugs and serve, or reduce heat to very low and keep warm up to 2 hours. (Sunset Dec. 1994).

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