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Food

Mulled Wine Punch

Mulled wine punch in a bowl

The longer this punch stands, the spicier the mixture will be. Strain out flavorings when it tastes right to you, and warm gently before serving, if desired.

Ingredients


Serves 14

  • 750 mL full-bodied red wine (ideally Cabernet Sauvignon)
  • 750 mL ruby port
  • 1 cup French brandy
  • 1⁄2 cup sugar
  • 1⁄4 cup raisins
  • 1 2″ piece fresh peeled ginger, chopped (3 tbsp)
  • Zest 1 navel orange, in long, wide strips
  • 3 cinnamon sticks
  • 6 cloves
  • 6 cardamom pods
  • 2 star anise pods
  • 1 orange, cut in half and sliced, for garnish

Directions

Plan Ahead: Make at least 1 hour ahead to allow spices to infuse punch.

  1. In large, deep pot over medium-high heat, combine wine, port and brandy. Add sugar, raisins, ginger, orange zest, cinnamon sticks, cloves, cardamom and star anise. Slowly bring to a simmer, stirring to dissolve sugar, then reduce heat to low and cook for 5 more minutes. Remove from heat and let stand for 1 hour to let spices infuse.
  2. Transfer to heatproof punch bowl and garnish with slices of orange.

Source

House & Home 2019

  • Photographer Maya Visnyei
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