Mulled Wine with Cranberry Juice

Relaxing in front of the fire takes on a whole new meaning when paired with this delicious combination of mulled wine and cranberry juice. Nothing says “seasonal” like mulling spices, and this is a real winner. I have found, from my own personal research, that it is welcomed at brunch, lunch, dinner, or late at night. I don’t think any beverage is quite as versatile as this one. Treat yourself and your friends, and make up a big batch…or two. It’s the perfect winter warmer while waiting for Santa.

Mulled Wine with Cranberry Juice

Adapted from Sweet Paul

1 bottle dry red wine
2 cups cranberry juice
1 2-oz. pkg. Melissa’s Mulling Spices
¼ cup brown sugar
1 orange, sliced
3½ tablespoons kirsch (cherry liqueur)

Place all ingredients into a large pot, and let it sit for 1 hour. Slowly heat the mixture. (Do not allow the wine to boil; excessive heat will kill the alcohol.)  Once warm, strain to remove spices, and serve.

Garnish with cranberries floating on top, a cinnamon stick, and a clove-studded orange slice.

Serves 4

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Chai Tea

After watching “Victoria Wood’s Nice Cup of Tea,” a documentary available via Acorn TV, I became obsessed with making tea. I dug out all of the bags, boxes, and loose tea tins that had piled up in the back of my pantry, and every day would brew a different variety. I enjoyed this on many levels. First of all, it forced me to relax, something that tends to be a bit foreign to me. Secondly, it allowed me to enjoy my small collection of teapots in a way that I hadn’t previously, when I made tea in more of a rush. Lastly, this daily ritual allowed me to savor each sip, and in the doing I found myself appreciating every aroma, unique flavor, and nuance of the various types of tea that I tried.

In the process, I found myself becoming interested in something I had previously resisted (largely because it seemed so, well, “millennial,” not that there's anything wrong with that), and that is chai tea. I think the fact that it’s loaded with milk and sugar is what put me off of it the most. I decided to tinker around with the main ingredients, lightening up both the sugar and milk to see how I would like it. While I didn’t have a proper pottery cup made of mud from the bottom of the River Ganges in which to enjoy it, I surprised myself by liking it. To me, it was more like dessert, and something to be enjoyed after a meal. Still, the kick of the spices and heat of the peppercorns, coupled with sweet, might just make this a nice morning eye-opener. 

Chai Tea

3” piece Melissa’s ginger, cut into thin rounds

3 cinnamon sticks

2 teaspoons black peppercorns

15 whole cloves

10 cardamom pods

1 whole anise

6 cups cold water

6 bags of black tea (Darjeeling is best)

1 ¾ cups whole milk

¼ cup brown sugar

 Combine first 6 ingredients in medium saucepan. Using the back of large spoon, lightly bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain into a teapot and serve hot.

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If you prefer coffee to tea, this spicy Mexican Coffee is a great winter warmer.

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