Jumping forward five centuries, I turn to Mrs Beeton, Delia's Victorian great-grandmother, for advice. The mishmash of spice is overpowering – it tastes like something that might have been used to ward off the plague, rather than to make merry with during the cold, candle-lit evenings of the 14th century. Further than this, the recipe is coy, so I tip in some cheap French red, on the vague basis that wine was probably pretty rubbish in those days, and a suitably parsimonious amount of sugar, and taste. A historical site helpfully suggests substituting rosemary for this aromatic Indian root, so I stick a bit of that into the pestle and mortar as well. Heat up in a pot on the stove over medium heat.Given the drink's origins, I decide to start with a recipe from The Forme of Cury, a cookery book published about 1390, which starts, promisingly: "Pur fait Ypocras …" I must grind together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom and grains of paradise – although sadly I'm unable to lay my hands on any "spykenard de Spayn". ✽ How Long Does Mulled Wine Last? & How to Store Mulled Wine: Store any leftover mulled wine in an airtight container in the fridge for up to 3 days. Keep mulled wine on the low heat setting until it is gone! Add the rest of the red wine, brandy, and star anise, and heat mulled wine on low heat until warm. After step 2, you can transfer the contents to a slow cooker. ✽ Slow Cooker Mulled Wine: Adding the mulled wine to a slow cooker allows you to enjoy sipping on this wine all day without having to worry about keeping it warm. You could also use a thermometer and take it off the heat once it reaches 174☏ (79☌). Watch it closely so you can take it off the heat once warmed. ✽ Warming the Wine: It's so important not to let your wine boil. Or you can replace with another liquor of your choice. ✽ Brandy: I love the addition to brandy to this mulled wine. You may be able to crush them some with the back of a spoon. Just know that their flavor will not be as strong. ✽ Cloves: If you absolutely have no way of crushing your cloves, putting them in whole will not be the end of the world. Using an expensive wine will not likely increase the taste your mulled wine. I go with a cheap bottle of wine because the spices will mask a lot of the wine flavor. We will be adding in honey, so a dry is the best wine so the sweetness does not overpower. ✽ Wine Choice: I always go with a cheap dry red wine. Though, as mentioned previously, this decision may be a little biased. My husband picked The Forked Spoon's mulled wine as his favorite. Overall, all of these recipes were delicious. Also, the brandy makes it an extra special treat! I love the addition of fresh cranberries and blackberries. It hit me when I was making it! With that said, this is a wonderful mulled wine recipe. I didn't realize it when I picked it, but this is actually the recipe we have been using to make mulled wine previously. Okay, my husband and I may be a little biased towards this mulled wine recipe. Lastly, I made The Forked Spoon's Spicy Mulled Wine ( The Forked Spoon Homepage). Ina uses honey instead of sugar to sweeten the wine which is what they did way back in the day when they first started drinking mulled wine! This recipe is set apart from the others in that it calls for apple cider as well. Of course, I had to try Ina's mulled wine recipe. Third, I made Ina Gartens's Mulled Wine ( Food Network Homepage).
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