| 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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