Mulled White Wine

Notes: A lean white wine that hasn't been aged in oak works best for this drink. You can make the citrus base (step 1) up to 1 day ahead; cover and chill. Reheat to continue. For a clearer mulled wine, in step 2 pour the citrus base through a fine strainer into the wine, then add the whole spices. Add a few fresh lemon, orange, and kumquat slices for decoration as well, if you like.

Yield: Makes 12 servings

Ingredients

• 1/2  lemon (about 2 in. wide)
• 1/2  orange (about 2 1/2 in. wide)
• 4  kumquats (each about 1 in. long)
• 2  tablespoons  honey
• 1/3  to 1/2 cup sugar
• 6  whole cloves
• 6  whole allspice
• 2  cinnamon sticks (each 3 in. long)
• 2  bottles (750 ml. each) dry white wine such as Pinot Grigio, Soave, or Sauvignon Blanc (see notes)

Preparation

1. Rinse lemon, orange, and kumquats and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves, and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.

2. Pour wine into hot citrus base (see notes) and heat until steaming, about 8 minutes. Keep warm over low heat. Ladle into heatproof cups or wineglasses.

Nutritional Information

Calories:

125 (0.0% from fat)

Protein:

0.3g

Fat:

0.0g (sat 0.0)

Carbohydrate:

12g

Fiber:

0.3g

Sodium:

7.4mg

Cholesterol:

0.0mg