After a get together with friends or just your curiosity of wanting to sample various bottles of red wine leave you with leftovers? Then try this warm mulled wine perfect for the chilly nights ahead.
Mulled Red Wine
2 teaspoons black peppercorns, crushed
1 teaspoon fennel seeds, crushed
1 3-inch cinnamon stick, broken into pieces
2 750-milliliter bottles of fruity red wine, such as zinfandel or Merlot
3 bay leaves
Zest strips from 1 orange
1 1/2 cups dark brown sugar
Wrap the peppercorns, fennel seeds and cinnamon in a cheesecloth and tie closed with kitchen string. Bring the wine, cheesecloth bundle, bay leaves and orange zest to a slow simmer in a large saucepan and cover. Simmer over low heat for 10 minutes. Remove from heat and let stand, covered, for 30 minutes. Remove cheesecloth bundle, bay leave and zests. Stir in the sugar until dissolved. Serve warm in stemmed glasses or mugs.
Note: If not serving immediately then let cool completely and can be stored in a pitcher in the fridge for up to 3 days. When ready to serve reheat gently.
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