Hitting Send

Thick, grey clouds made their way over the valley’s surrounding mountains yesterday, sitting heavily against the snow-capped tops, threatening downpours in the small town. As the mist settled upon the valley floor, Christmas shoppers dodged the scattered showers, seeking warmth in local cafes. As Winter was only a day away, I felt inspired to pull out my family mulled wine recipe, as I Love making it this time of year. It’s a festive blend of red wine, cinnamon, cloves, citrus and sweetener, which is fun to offer friends and family, and makes the house smell yummy.

Making mulled wine not only makes me feel as though I am carrying on the tradition handed down by my mother and grandmother, but also connects me with the holiday tradition of my ancestors, as making mulled wine has a long history. ‘Mulled’ simply means heated and spiced, and this can be done with cider, mead, wine, and liquors. In medievel times the heated wine was known as Ypocras or Hipocris, named after the physician Hippocrates. In the 1500s, cookbooks listed methods of mulling “Clarrey”, or Bordeaux. Recipes involved honey, cinnamon, cardamon, galingale and French wine. Mulled wine was a favorite in Victorian England, and was known in Nordic countries as Glögg. In German-speaking countries the beverage is known as Glühwein and has a documented history dating back to around 1420. In Romania it is called vin fiert (“boiled wine”), and can be made using either red or white wine, sometimes made with peppercorns. In Italy, mulled wine is made in the northern part of the country and is known as vin brulè. And, in Chile the drink is called navegado and is heated and spiced with cinnamon sticks, orange slices, cloves and sugar. Almonds and raisins are also commonly added.

There are many recipes for mulled wine, and the recipe can be used with apple or cranapple juice in lieu of wine, if one prefers a non-alcoholic spiced beverage. My family recipe:

1/2 gallon Burgandy wine (any dry red wine can be used, but use less expensive wine)
1/4 gallon apple juice (or water)
sugar to taste
4-6 cinnamon sticks
8-12 whole cloves
1/4 teaspoon nutmeg
orange slices

other spices one could add:
ginger
peppercorns
star anise
allspice
vanilla bean
lemon slices

In a large pan, heat ingredients to just below boiling point. Mull for at least fifteen minutes. I like to heat it for an hour or so. One can put the spices in cheesecloth, but I prefer to let them drift about in the wine. Float slices of orange and/or lemons on top. It’s very pretty!

Love and Holiday Blessings,
Antonia