Mulled Wine

• portions: 12 servings

Ingrédients

20 whole cloves

2 tangerines, clementines, or small oranges

2 750-ml bottles Merlot

3 cups fresh apple cider

8 Lady apples (optional)

2 cinnamon sticks plus more for garnish (garnish optional)

2 green cardamom pods, cracked

2 cups (500 ml) tawny port

Instructions

Press stem (pointed) end of 10 whole cloves into each of 2 tangerines, clementines, or small oranges, piercing through the skin. Place citrus in a large pot and add 2 750-ml bottles Merlot, 3 cups fresh apple cider, 8 Lady apples (if using), 2 cinnamon sticks, and 2 green cardamom pods, cracked. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes. Do Ahead: Mulled wine can be made to this point up to 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.

Stir in 2 cups (500 ml) tawny port. Divide among 12 glasses; garnish each with a cinnamon stick (if using) and a Lady apple, if desired. Editor’s note: This mulled wine recipe was first printed in November 2012. For more holiday drink recipes, check out our suggestions for Thanksgiving cocktails, Christmas cocktails, and New Year’s Eve party drinks.