Mulled Wine: Winter Comfort at its Best

This is not a recipe straight from the garden but it does define the season. Warm, rich flavors with a hint of sweet and perfectly paired with a late afternoon tuck-in or any other moment you can make an excuse to sit down and simply enjoy. To me it speaks of quiet moments of conversation shared with dear friends savored with extra helpings of homemade cookies.

The recipe itself belongs to a long-time friend who was born and raised in Yugoslavia. Before it was her recipe it was her mother’s and her mother’s before her and so on. I love that, when sitting with a warm mug of mulled wine, AKA Glogg, it’s really taking part in a tradition that spans generations and is rooted in parts of the world I’ve never been but feel as if I have thanks to old friends and holiday cheer.

What you’ll need:

• 1 bottle claret wine
• 1 bottle port
• 1/2 bottle brandy
• 10 peeled cardamon seeds
• 18 whole cloves
• 3 cinnamon sticks
• twist of orange peel
• cheese cloth
• slow cooker or heavy duty pot

What to do:

• Combine wine, port and brandy in your pot or slow cooker.
• Crush cardamon seeds and combine with cloves, broken cinnamon sticks and orange peel in a cheese cloth. Tie it off.
• Add the orange and spice mixture to the wine and bring to a boil.
• Turn the heat to low and simmer gently for 15 minutes.
• Add 1/2 cup raw sugar and stir until it’s dissolved.
• Serve hot in mugs. Place a golden raisin and blanched almonds in each cup (I never do this but it’s what the recipe calls for).
• Toast and enjoy.