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Place citrus in a large pot and add 2 750-ml bottles Merlot, 3 cups fresh apple cider, 8 Lady apples (if using), 2 cinnamon sticks, and 2 green cardamom pods, cracked. Bring to a bare simmer over.

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Step 1. Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish. Step 2. In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes.

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Combine all ingredients in a slow cooker. Place the orange peel, 2 (750-milliliter) bottles red wine, 1/2 cup brandy, 1/2 cup maple syrup, 4 whole cloves, 2 whole star anise pods, and 2 (3-inch) cinnamon sticks in a 3-quart or larger slow cooker and stir to combine. Heat on LOW for 1 hour. Cover and heat on the LOW setting until hot, about 1 hour.

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In the basket of a coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot. I do not own a coffee percolator so I just warmed the wine and spices on the stove top. Do not boil.

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Alternatively, float slices of the citrus in the mulled wine. Some mulled wine recipes add dried fruit such as raisins, apples, or cranberries. Last but not least, a touch of sweetness balances out any bitter notes in the warmed wine, making each glass a bit more irresistible. About ¼ cup of honey, maple syrup, or brown sugar add rich warming.

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If using 1 large orange, slice it in half through the round middle, then slice one of the halves into rounds. Place the rounds into a medium heavy-bottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot. Pour the wine into the pot, followed by the brandy.

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Directions. Add the cider, cloves, cinnamon, allspice and peppercorns to a medium pot. Bring to a boil, then lower the heat and simmer until reduced by a third, about 10 minutes. Strain the cider.

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In the basket of a coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover.

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Method: Wrap cardamom pods, rosemary, star anise pods, cloves, cinnamon sticks, orange peels, and lemon peels in cheesecloth. Pour red wine and brandy or amaro into a saucepan over low heat. Add brown sugar and stir to dissolve. Add the spice bundle and orange slices and gently simmer for at least 30 minutes and up to 2 hours.

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Procedure. In the basket of a coffee percolator, place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger, and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot.

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Step 1 In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes. Step 2 Serve warm.

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Preheat the oven to 350 degrees F. Put the apples into an 8-by-8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water.

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From mulled wine to spiced baked goods, the fall and winter months are full of opportunities to expand your spice portfolio. In the test kitchen, we love experimenting with more unusual ingredients in classic dishes, like adding peppery grains of paradise to apple pie, freshly ground star anise to homemade pumpkin spice mix, or Aleppo and za'atar to comforting roast chicken.

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Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours. Strain. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra sweetener if needed. Serve.

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Though the Romans in the 2nd century were the first culture to heat up sweetened wine and spike it with spirits and spices, it's hard to argue that the Nordic countries have pretty much perfected it. Mulled wine in Norway, locally known as gløgg, is a matter of particular regional of pride. What sets apart authentic Norwegian gløgg is the.