Mulling it Over
Photo by Adam Milliron. Styled by Ana Kelly.
The ancient Greeks are credited with the invention of mulled wine, but it really got going in the Medieval era when spices were looked at as healing substances. Chase this Spring chills away with flavorful and fragrant stuff from your pantry..
Mulled Wine
1 Bottle of red wine (750 ml…we used Johnson Estate Pinot Noir)
¼ cup Paul’s Farm maple syrup
1 Small red apple
1 Small green apple
1 Small red pear
1 tsp. Ground allspice
1 tsp. Ground cloves
1 tsp. Ground sumac berries
2 Sticks cinnamon
2 T Lilac blossoms
In a clean saucepan, combine wine, maple syrup, and spices. The better the wine, the better the results, but inexpensive options work just fine. Core the fruit and cut into ¼-inch slices. If you have a bit of orange peel or a slice of pineapple or fresh ginger, feel free to add. Place the fruit in the saucepan and heat until it boils. Lower the heat and simmer gently for 10 minutes. Toss lilac flowers in and let steep for 5 min. Drink while still steaming, but cool enough to sip.
Don’t miss a single delicious thing!