As this rainy winter drags on, it can sometimes feel like the only way to cope is to curl up next to the fireplace with a cozy blanket, a cozy book, and a warm drink. If you’re a little tired of hot cocoa or tea, why not try brewing a mug of mulled wine that will warm you inside and out?
Mulled wine, which has its roots in German mulled wine and whose origins date back to the Middle Ages, is an alcoholic spiced wine cocktail made with red wine and various Mulling spices.
However, the modern version we often drink today is sweeter than its historical counterpart and uses products grown from ingredients sourced right here in southeastern Pennsylvania.
Mulled wine especially requires red wine, so avoid whites and rosés. Vintage is not particularly important as other ingredients will dilute it to that extent. Therefore, you don’t have to pay anything extravagant.
This chambourcin Penn’s Woods Winery wines are the perfect base for this cocktail. It has fruity notes of cherry, cranberry, ripe raspberry, and sweet strawberry, blending perfectly with the constituent flavors.a Balanced Gracie Red From Grace Winery or red standard Wines from Chadds Ford Winery are also a good choice.
Mulled wine needs plenty of sweet honey, and buying raw honey from a local apiary is a great way to not only support farmers but also build your immune system against local pollen.Try something from Montgomery County heirloom acre honey I will be doing a small shopping spree for this recipe.
Apple cider is another core component of the mulled wine found in Philadelphia. Back in the fall, we covered where to buy the best freshly made cider in the Delaware Valley. Be sure to buy non-alcoholic to ensure the flavors meld perfectly.
Finally, let’s take a look at the Mulling spices, cinnamon sticks, cloves, and anise used. None of these are grown in our local climate, but high-quality whole spices available at local markets (never ground) add depth of flavor.
Similarly, oranges are not grown around the Northeast, so we want to focus on the fruits that are best for juice and peel. Valencia and navel usually have the most juice, but Valencia is sweeter and lasts longer when stored. You’ll need it to remove the skin, so make sure to buy organic. Also, because organic peels are not sprayed with chemicals.
Once you have all the ingredients, let’s move on to the recipe.
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