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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Sticking the cloves into the tangerines means no straining is necessary before serving. Enjoy pre- or post-dinner. Ingredients:
20 whole cloves |
2 tangerines, clementines, or small oranges |
2 750-milliliter bottles merlot |
3 cups fresh apple cider |
8 lady apples (optional) |
2 cinnamon sticks plus 8 for garnish (garnish optional) |
2 green cardamom pods, cracked |
2 cups tawny port |
Directions:
1. Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes. DO AHEAD: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.
2. Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a Lady apple, if desired.
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