Friday, December 21, 2012

Mulled Cheer (a recipe post)

Holiday Greetings!  Happy Solstice!  It's hard to believe that the year is almost over.  My Ringlets were mentioned in the Yarn Harlot's blog at the beginning of the month (over which I am ecstatic, and honored, and grateful), and I've been glue-glue-glueing ever since.  But in the last day or two the madness has finally died down and I'm turning my attention to home and hearth and the season's celebrations. 

Food and drink are of course central to any good celebration, so I've been flipping through recipes in preparation for the upcoming festivities.  I came across this mulled cranberry wine recipe that was given to me almost 30 years ago.  The recipe card is creased and splattered -- the sign of a good recipe!  It has indeed been present at many a Crowley gathering, but I haven't made it in a long time.  I've decided it needs to make a re-appearance, and thought I'd share the recipe.  It's quick, easy, very tasty, and makes enough for a crowd.  Leftovers can be refridgerated, and reheated gently whenever a warm cup of cheer is desired.


32 oz cranberry juice
1 cup sugar
4 inches of cinnamon stick
12 whole cloves
peel of 1/2 lemon, cut in strips
2 fifths dry red wine, such as burgundy or port
1/4 cup lemon juice
2 cups water

Put all ingredients in a large sauce pan,* bring to a boil and cook until sugar is dissolved, then simmer uncovered for 15 minutes.  Drink and enjoy.

*When serving this for a gathering, I usually put the ingredients in a crock pot, cook on high, stirring occasionally, until the sugar is dissolved, then turn the crock pot to low.  (Alternatively, cook on the stovetop, then transfer the mulled wine to the crock pot set on low to keep it warm.)  Surround the crock pot with mugs and let guests help themselves.  It's a good idea to remove the cloves, or else put them in a muslin spice bag or tie in some cheesecloth. 

Wishing everyone peace, love, and the best of the holiday season. 

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