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Sharing Traditions: Kim Wynn's hot wine bling

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Mulled wine is the secret to becoming the hostess with the mostest at the holidays! It warms the belly, smells like Christmas, and is so simple to make.

I come from Vietnamese heritage, and we have a famous dish called Pho - which uses the same spices as mulled wine. Wild!

My preferred way to serve hot wine is in thrifted holiday mugs. I let my friends choose their favourite and I serve hot from the Instapot. If you prefer a chilled drink, you can boil this down to a thicker syrup consistency and serve with tonic (1:1 ratio).

INGREDIENTS

  • 1 Bottle Of Merlot (Or any full bodied red wine – look for words like “jammy”)
  • ½ Cup Of Orange Juice
  • ½ Cup Of Apple Juice
  • ½ Cup Of Cranberry Juice
  • 1 ½ Cup Sugar
  • 3 Star Anise
  • 6 Cloves
  • 3 Cinnamon Sticks
  • 1 Orange
  • 1 Lime
  • 1 Lemon
  • 1 Handful Cranberries

PREPARATION

Combine all ingredients in a saucepan and give them a quick stir.

Simmer. Heat until the wine almost reaches a simmer over medium-high heat. Reduce heat to low, cover completely, and let the wine simmer for at least 15 minutes or up to three hours.

Strain and season. Using a strainer remove and discard the citrus slices, cloves, cinnamon sticks, star anise... Give the mulled wine a taste, and stir in more sugar if you have a sweet tooth.

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