Monday, December 21, 2009

Cranberry-Mulled Wine

A warm glass of something is always a nice nightcap as you look at your Christmas tree. Here's my hot toddy of choice this holiday season.

Cranberry-Mulled Wine
Serves 12-15.

8 cardamom pods
4 4-inch cinnamon sticks, broken
12 whole cloves
1 can (about 11.5 ounces) frozen cranberry juice concentrate
1 bottle merlot or other fruity red wine
1/4 cup orange juice or orange liqueur (i.e. Cointreau)
1/3 cup honey

Lightly crush the cardamom pods to break. Center the cardamom, cinnamon and cloves on a square of cheesecloth, bring up the corners and tie closed with clean kitchen string.

In a slow cooker, mix the cranberry juice concentrate and the wine until combined. Stir in the honey and orange juice/liqueur; add the spice bag. Cover and cook on low 4 to 6 hours or on high 2 hours to 2 hours 30 minutes.

Remove and discard the spice bag. Ladle the punch into glasses to serve.

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