To “mull” wine simply means to flavor it with anything from spices to fruits as it heats. A warming brunch drink on chilly days, this one relies on the best-quality brandy you can find. It’s a matter of personal preference as to what kind of wine to use. I like a nice Cabernet or Merlot.
Recipe information
Yield
serves 6 to 8
Ingredients
1 liter red wine
1 cup good brandy
1 orange, halved
Zest of 1 lemon
6 whole cloves
4 to 6 cinnamon sticks
Preparation
Step 1
Combine the wine, brandy, orange halves, lemon zest, cloves, and cinnamon sticks in a 4-quart saucepan over low heat. Simmer for about 2 hours uncovered.
Step 2
Remove the pan from the heat. Using a slotted spoon, strain out and discard the orange, cloves, and cinnamon sticks.
Step 3
Pour the wine into mugs and serve.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
