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Victoria Creek Mulled Wine

Mulled wine for a Northern Michigan winter's eve.

Ingredients

Ingredients
<ul> <li>2 bottles of local red wine. Try fruit-forward off-dry blends like Good Harbor Red or Peninsula Cellars Schoolhouse Red.</li> <li>1/2 cup of honey</li> <li>2/3 cup of Black Star Farms Spirit of Cherry Brandy (optional)</li> <li>6 star anise pods</li> <li>2 cinnamon sticks</li> <li>1 tablespoon black peppercorns</li> <li>1 tablespoon fennel seeds</li> <li>4 black cardamom pods Toast the spices in a dry pan over medium low heat for about two minutes, let cool and place in a spice bag or cheese cloth pouch.</li> </ul>

Directions

Directions
Heat the honey and brandy on low in 4-quart or larger heavy-bottomed pot until the honey is liquefied and blends with the brandy. Add the wine and spice bag to the pot with the honey brandy mixture, bring to a low simmer and simmer for 30 minutes, making sure not to boil. Serve in mugs and garnish with spices or pomegranate seeds. Serves six to eight.

Photo(s) by todd zawistowski