Since today is National Mulled Wine Day, I’ll share my mulled wine recipe.
Kaye Spencer’s Mulled Wine
Ingredients & Directions:
Into a large stock pot, pour:
2 bottles red wine (750 ml each or 1 larger bottle)
¾ cup red-hots candies
1 cup sugar
12 whole cloves
2 cinnamon sticks
Simmer—DO NOT BOIL—until red-hots dissolve – stir occasionally
1 quart cranberry juice
1 – 6 ounce can frozen lemonade concentrate – thawed
1 – 6 ounce can frozen orange juice concentrate – thawed
Warm again—DO NOT BOIL
Keeping the mulled wine warm in a crock pot works well.
The ‘leftovers’ can be cooled and put into a sealed container and refrigerated. Warm in microwave as desired.
Until next time
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