If we had to assign a spice to the holiday season, it would be Mulling Spices. Bits of cinnamon, allspice, cloves and a little star anise–this combo is definitely the aroma and flavor of the season. Mulled Wine is traditionally served with a garnish of orange, but we localized our version with satsumas. This crowd-pleasing elixir makes perfect use of local citrus.
|1 750 ml Red Wine (we like Cabernet Sauvignon)|
|4 cups Apple Cider|
|1/4 cup Honey|
|1 oz Mulling Spices|
|Juice of 4 satsumas|
|Large strips of satsuma peel for garnish|
|1.||Combine the wine, cider, honey, mulling spices and satsuma juice in a large saucepan. Bring to a boil and simmer over low heat for 10 minutes. Pour into mugs and serve with a strip of satsuma zest for garnish.|