Hot Mulled Wine

Nothing says the holidays like a warm, fragrant mulled wine. If you prefer your wine less sweet, cut the sugar in half.

(Serves 32 half-cups)

• 3 large navel oranges
• 30 whole cloves
• 1 cup sugar
• 1 cup water
• 2 liters dry red wine
• Cinnamon sticks and orange peel, for garnish

• 1. Cut 1 orange into 1/4-inch slices; then cut each slice into fourths. Stud the orange slices with the cloves, dividing evenly. Set aside.
• 2. In a saucepan over medium-high heat, cook sugar and water, stirring until sugar is dissolved, about 5 minutes. Reduce heat to medium. Slowly pour in red wine and clove-studded orange slices, stirring until heated through but not boiling.
• To serve: Cut thin strips of rind from 2 oranges. Cut rinds into 6-inch lengths and twist each around a cinnamon stick. Use as a decorative stirrer to add a dash of cinnamon flavor.

Nutrients per serving:
Calories: 71
Fat: 0g
Cholesterol: 0mg
Carbohydrate: 8g
Sodium: 3mg
Protein: 0g
Total dietary fiber: 0g

November & December 2004

Photographer: Melanie Acevado

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