| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | qt | Red wine |
| 1 1/2 | c | Sugar |
| 2 | Fresh hot chilies; lightly crushed (can go mild, of course) | |
| 1 | Inch of cinnamon stick | |
| 12 | Whole cloves | |
| 2 | Blades mace | |
| 1 | 2-inch piece fresh ginger; sliced | |
| 1 | Tart apple; peeled and sliced | |
| 12 | Almonds; crushed into a paste |
INSTRUCTIONS
Makes about 1 quart Place the wine in a bowl with the sugar, chilies, spices, and apple. Cover the bowl and let the mixture infuse for 30 minutes, or until the sugar is completely dissolved. Place the almonds in a jelly bag or a sieve lined with a double layer of cheesecloth. Pour the wine into the cloth, stir it and leave to drip through into a large bowl. Bottle the wine. If the wine is to be stored, cork it well; otherwise, it can be drunk immediately: for best results, pour individual servings into cups and heat in microwave. If you keep this on low in a crockpot, it tends to get too strong. Frankly, there are a lot of good packets for mulling wine out on the market, too. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@primenet.com> on Dec 13, 1997
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