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bottles bottles ZEST OF ONE raisins blanched cinnamon sticks cloves cardamom pods black anise ginger brandy sugar
Viewed: 46 - Published at: 6 years agoIngredients
- 2 bottles of dry red wine
- 2 bottles of ruby port
- zest of one whole navel orange, peeled with a vegetable peeler
- 1/2 cup raisins
- 1 cup blanched, sliced almonds
- 5 cinnamon sticks
- 12 whole cloves
- 12 cardamom pods, cracked (use the flat end of a knife)
- 12 black peppercorns
- 1 to 2 star anise
- one 2-inch piece of ginger, peeled and sliced into 1/2-inch coins
- 2 cups brandy, divided, plus more to taste
- 1 to 2 cups sugar
Method
- In a nonreactive pan, heat the wine, port, zest, raisins, nuts, spices, and ginger over medium-low heat until simmering, then lower the heat and cover.
- In another nonreactive pan, heat 1 cup of the sugar and 1 cup of the brandy. Stir to dissolve the sugar, then simmer over medium-low heat until the mixture thickens, about 20 minutes.
- Combine the syrup with the mulled wine and add another cup of brandy. Allow to simmer for an hour, then taste for sugar and brandy adding more of either if necessary.
- Remove from heat and allow to cool, then strain and bottle -- or enjoy immediately!
