tag:blogger.com,1999:blog-5979518664413225087.post8567575099654233185..comments2024-03-03T03:14:00.387-05:00Comments on Take One Cookbook...: Mulled Wine with Honey and OrangeWendyhttp://www.blogger.com/profile/16051468827369439362noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5979518664413225087.post-32792256677002134642008-12-16T19:53:00.000-05:002008-12-16T19:53:00.000-05:00I tend to avoid the hard liquor and instead replac...I tend to avoid the hard liquor and instead replace a bottle of the wine with a bottle of port. I like the richness rather than sharpness that brings, and it makes it much less lethal!<BR/><BR/>(And I use the little Schwartz sachets of mulling spice, together with the zest of an orange and the rest of the orange halved, squeezed and studded with cloves.)John Waltonhttps://www.blogger.com/profile/01638430028147064471noreply@blogger.comtag:blogger.com,1999:blog-5979518664413225087.post-62925947742083076502008-12-13T10:45:00.000-05:002008-12-13T10:45:00.000-05:00Or keep it to one pot, and make a mulled cider win...Or keep it to one pot, and make a mulled cider wine. That's what I'm taking to my medieval reenacting group Yule Feast tonight. In the medieval tradition, the recipe isn't very precise:<BR/><BR/>Fruity but cheap red wine<BR/>Apple juice<BR/>Honey<BR/>Cinnamon sticks<BR/>Ginger root (smallish chunk, with the skin removed, or you can slice it if you prefer)<BR/>Whole Cloves<BR/>Ground Nutmeg<BR/>Anonymousnoreply@blogger.com