My first attempt at Mulled Wine and I would definitely make it again. It turned out delicious. I worked from a couple different recipes among the hundreds that are out there, all with variations on spices, juices and ciders. This recipe is not too sweet, I used some honey and about 2 teaspoons of sugar, so if you prefer a sweeter Mulled Wine you might want to add more sugar. This is just the type of thing that makes these short dark winter days a little better. That and a few logs in the fireplace. Enjoy!

Mulled Wine

1 bottle dry red wine
1/4 cup honey or sugar
Zest from 1 orange and 1 lemon
1/3 cup orange juice
1/2 lemon, juiced
1/8 teaspoon ground clove
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 cinnamon sticks
2 star anise
Pinch of hot chili pepper

In a large non-aluminum pot combine all of the ingredients. Heat over medium-low burner until it starts to simmer, but not boiling. Allow to simmer for 20-25 minutes, stirring occasionally. Then cover and allow to sit for an additional 10 minutes. Strain into another pot. Can be reheated as needed over low heat. Ladle into mugs, garnish with orange peel and cinnamon sticks.

Inspired by Williams-Sonoma and Adventures in Cooking