Deb Ponzek is a mom, chef/restauranteur and author of several popular cookbooks including The Dinner Survival Cookbook and The Family Kitchen. This week she’s sharing her go-to fall cocktail for entertaining—an easy mulled wine perfect for Thanksgiving or enjoying by the fire pit with friends.
Spiced Mulled Wine
Serves 10 to 12
- Peel of 1 lemon
- Peel of 1 orange
- Two 750-ml bottles red wine
- 1 1/2 cups sugar
- 1 vanilla bean, split (optional)
- 8 whole cloves
- 12 whole peppercorns
- One 2-inch piece fresh ginger, peeled and thinly sliced
- 1/4 teaspoon ground nutmeg
- 4 star anise
- Using a vegetable peeler, remove the peel of the lemon and orange, being careful not to pick up any of the bitter white pith from the fruit.
- Cut the peel into strips and combine in a large pot with the wine, sugar, cinnamon sticks, vanilla bean, cloves, peppercorns, sliced ginger, nutmeg, and star anise.
- Bring to a simmer over low heat and let simmer gently for about 20 minutes.
- Strain and serve warm.