Mulled Red Wine

I am fortunate enough to have one of my neighbors also be a dear friend that I have had for almost 30 years. Many years ago, Dina and her family came over for Thanksgiving. Her mom brought over mulled red wine. I had never heard of it and, to be honest,  was a little skeptical of “warm wine”. The first sip had me sold. it warmed the body and pleased the palate just like the perfect cup of coffee in the morning. Pat’s wine is now a staple for us at the holidays. It’s as traditional as the turkey, cornbread stuffing or pumpkin roll.

As soon as I posted my Thanksgiving menu, the requests for the mulled red wine started coming in. Without skipping a beat, Pat was more than willing to share her recipe with us…just in time for you to enjoy on Thanksgiving! So, here’s the recipe from McNack’s first guest blogger. Thanks, Pat!!

Mulled Red Wine:
2 lg bottles red wine (any cheap red is good)
2 cups simple syrup (2 c. water & 1c sugar heated to dissolve)
Peel from 1 whole lemon
1 t. whole allspice
1 1/2 t. whole cloves
3 or 4 cinnamon sticks
Put lemon peel in sugar water as it is heating and dissolving.
Put spices in a tea strainer or cheese cloth bag. Pour wine into a crock pot or stove pan. Add syrup with lemon and spices. Heat slowly with a cover. Keep on low in crock pot for several hours or thru your party time. Serve in mugs and enjoy.

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