mulled wine with apple
vin brûlé
TOTAL TIME: 20 minutes
MAKES: 4 to 6 servings
Ingredients
- 1 orange
- 1 lemon
- 1 (750-ml) bottle dry
- white wine
- 1/3 cup sugar
- 1 rose hip tea bag
- 1 vanilla bean
- 1 (3-inch) cinnamon stick
- 2 whole cloves
- 2 juniper berries
- 1 Fuji apple, cored and quartered
Instructions
Using a sharp paring knife or vegetable peeler, cut zest from lemon and in strips, avoiding white pith. Scrape any pith from zests, then combine zests and wine in a medium saucepan. Bring mixture to a boil, reduce to a simmer and cook for 1 minute, then add sugar, tea bag, vanilla, cinnamon, cloves and juniper berries. Simmer 5 minutes more, then remove from heat. Add apple and let steep, covered, 5 minutes. Strain mulled wine through a fine-mesh sieve. Serve hot in warmed heatproof glasses or cups.
Mulled wine can be kept overnight at room temperature. Reheat gently before serving.
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