As I sit here on this mild Christmas Eve, snorting up a storm because I’ve been dusting the entire house and my sinuses are driving me crazy, I’m enjoying a little mug of my favorite Christmas beverage – mulled wine. Mulled cider I do for Thanksgiving, but mulled wine is my Christmas tipple of preference. So as my little Christmas present to you, I thought I’d share it. Anyway, writing a blog post is allowing me to get out of the mad rush of wrapping Little Man’s Christmas presents as Hubby Dearest gets to do them. Win! If they were all square boxes, it wouldn’t be a problem, but toys come in the weirdest shapes. I jest. I’m just temporarily banned to the office while my presents are being wrapped. I’m not THAT mean.
Mulled wine isn’t too tough. Take a bottle of wine, throw some whole spices into it, add some sugar and orange slices, warm it all up and you’re done. Need a little more of an explanation? O.K., I’ll give you one. You even get to see the ingredients with the fabulous view of my son’s commando scout spy base in the background (that’s his version of a gingerbread house, complete with pretzels on the roof as radar antenna.)
- 2 cups water
- ½ or so cups of sugar
- 5-ish cinnamon sticks
- 7-ish whole cloves
- 1 whole nutmeg
- 2 oranges, sliced thin
- 1 bottle of red wine – I like Spanish wines, but you can play around with what suits you.
Combine the water and sugar and make a simple syrup. Throw in the whole spices and bring the syrup to a boil. Boil it for a few minutes. Remove from heat, add the sliced oranges, and let it sit for awhile, then add the wine and bring it back slowly to heat, but don’t let it boil. Just a little simmer. Here is my recommendation – make a double batch. As it sits on the stove, a little evaporation will take place and that wine will get richer and richer. In my opinion, the longer it simmers, the better it gets.
I’m showing you the rich color here. I was really hoping the glass wouldn’t shatter on me, as it isn’t a heat-proof glass.
Ah, here is a nice proper mug.