Mulled Wine is like the holidays (and fall in general) in a cup! It has all of the delicious qualities of wine combined with our favourite spices of fall: cinnamon, nutmeg and cloves. It has a certain apple cider or pumpkin spice quality to it and gives you a chance to drink your favourite reds warm. Known as Vin Chaud in France, it is a classic favourite for after, or during, a day on the ski hill or in the snow.
1 bottle of full bodied Red Wine, like a Merlot
1/2 cup sugar
2 cinnamon sticks
1/4 cup whole cloves
1 tbs ground nutmeg
1 tsp anise seed
1 whole vanilla bean
1 cup Ruby Port
In a large saucepan over medium heat, combine half of the red wine, cinnamon sticks, anise seed, cloves, nutmeg and sugar. Slice the lemons and orange in half. Juice the fruit over the wine mixture and add the rinds to the saucepan. Slice the vanilla bean lengthwise. Using the back of the knife, remove the seeds from the bean. Add the seeds and bean to the wine mixture. Simmer mixture for about half an hour until spices are very fragrant.
Add the port and remaining wine. Bring to a simmer and remove from heat. Pour into a fine mesh sieve lined with cheesecloth over a large bowl or heat-proof serving pitcher.
Serve warm and enjoy!