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Mulled Wine

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Dan McFeeley

Dan McFeeley

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Oct 10, 2003
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This is really good -- one 750 ml bottle each of dry red wine and tawney port, 1/2 cup or maybe a full cup of apricot brandy. Add cardamon, cinnamon sticks, cloves, 1/2 cup chopped almonds, 1/2 cup or more of raisins. Let all this stuff simmer in a crock pot for a few hours. Strain through cheesecloth and serve hot.
 
It's about time you let loose of some of your great recipes Dan. Expecting more!
Joe
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For other readers -- Joe has been patiently prodding me to post recipes, both on back channels and in person. I have to confess to some personal failings here. I don't work with recipes. I kind of get an idea of what kind of mead I'd like to make, do a little reading, add a little of this and that, and then have to figure out how to set it down after it's done.

Joe showed me his personal diary of mead recipes at the Boulder Meadfest and it was embarrasing. Everything was not only well organized and well documented, it was in a format that could easily be duplicated again and again. I have my favorites, but I have to hack my way back to them. In my case, hindsight precedes foresight.

I'll try and make up for my short comings!
 
A Crock Pot - now there is a great idea.

I've been using a double boiler pot and having to stir to stop burning. The legs get tired after a while.

More than just a recipe ;)
 
I love using crock pots for mulled wine. I used to provide a full one at all my parties, (along with 151-soaked marachino cherries for the brave at heart). It was always a big hit.
 
I love using crock pots for mulled wine. I used to provide a full one at all my parties, (along with 151-soaked marachino cherries for the brave at heart). It was always a big hit.
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Ooh -- were these cherries simmering along with the mulled wine? Both the wine and cherries sound *really* good.
 
Well, LOL, the cherries would get pickled in Bacardi 151 for days or weeks before the party, and then we'd spear a bunch on toothpicks beforehand. Guests were greeted with a cherry-onna-stick, which was lit, for a Flaming Cherry. It was a great conversation starter......<grin>

Of course, that was back in the day when I also had trash-can parties.....BYOL to pour into the trash can half-full of liquor-soaked fruit and fruit juice.........and I would take away keys when people arrived, and only return them if they managed to somehow stay sober.....

Vicky - not that young (or resiliant) any more
 
If you can get your hands on some moonshine, soak your cherries in that! *smacks lips* Delicious!
 
Heck, we sell moonshine in the ABC stores here! Its call Everclear, basically gummit-backed moonshine. I also have sources to the less, um, 'acceptable' stuff.....

Vicky - who really wants to see what happens to a melomel when run through a still......
 
I'm talking about the less acceptable stuff that makes everclear look like water... ;)

Now you're talkin' some good, real good cherries... Will have to see if I can get a sample of my contacts moonshine... *grins* Maybe ship you a bottle...
 
Makes 190 proof look like water? That's 95% alcohol!!! Anything that makes that seem like water... I'll pass. There's nothing like an Everclear party... I have stories... and photos! :o ;) ;D

Wrathwilde
 
(along with 151-soaked marachino cherries for the brave at heart)
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You gotta love those marachino cherries! I would venture to guess that I have not had one in years that actually tasted like a marachino cherry.

We use vodka to soak them for 2 months, empty the cherry-vodka into a mason jar, and refill with vodka. We generally let the cherry soak for another month or two, or until the cherries taste like solid vodka (or rum if we use it), with a hint of cherry. Then they are used to "spice-up" anything and everything that doesn't move fast enough.

We use the flavored vodka as a cherry liquor, or to "fortify" our cherry wines.

Another use is: If you have any friends overseas, namely in the Middle East, these cherries are great presents! They get all the alcohol that growing boys need, yet nobody is the wiser. My brother absolutely LOVED to get his cherries every couple of weeks.

Geoffrey
 
Yup,

We'd pit the cherries and give 'em a soak in whatever high proof hooch we could get our hands on, and then we would make jello shooters too. We'd pack them up and head to the river with our boats and raise some hell.

Ah, nothing like some good party favors, boats, killer sound systems and cute girls who like to wear next to nothing, . . . or more accurately, nothing. Especially at the river! LOL

Cheers,

Oskaar
 
Dang it, I started this thread with a more or less idea of making mulled wine. How did we get to wild parties and neked women? Oh yeah, Oskaar. ;D ;D ;D

From the posts on this thread and others I'm realizing I missed out on some really good stuff -- cherries soaked in spirits. Whenever I made cherry bounce, I tossed the cherries without a second thought. To everyone on the list, Mea Culpa! Should have saved them, maybe used them as topping for vanilla ice cream. Ummm . . .
 
Hey Dan,
How much of the spices do we add?
The mulled wine should be a hit this winted in Big Bear....snow, mulled wine....
The Everclear we get in So.Cal. in only 151 proof, that makes it 75.5% :'(

Ted - feeling cheated
 
Brewbear said:
Hey Dan,
How much of the spices do we add?
The mulled wine should be a hit this winted in Big Bear....snow, mulled wine....
The Everclear we get in So.Cal. in only 151 proof, that makes it 75.5% :'(

Ted - feeling cheated
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I'm not sure what I did with the recipe . . . might have been two or three sticks of cinnamon, maybe about 6 cardamon pods, five cloves or so.

I think that's about right but I was always tinkering with the amounts.
 
Hey Dan,

I too, am bad about making notes while playing in the kitchen, but I'm getting better about it.

Anthony
 
Dan & Dmntd,

Sounds like you two could use my Recipe/Brewlog sheet. EMail me for a copy, its free! It makes it very easy to keep track of everything you do and when you do it. Even if you never plan on using one... it's well worth a look. It is my very own creation... designed to be very flexible and easy to use.

wrathwilde@mchsi.com

Wrathwilde
 
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