Camilla – Page 32 – Family Feast

Like a warm blanket that still has your coat’s scent, a good mulled wine settles you into the room. You’ll learn twelve clear recipes that mix wine, spices, fruit, and simple techniques. Each recipe lists ingredients, simmer times, and small tweaks for sweetness or strength. Try a classic cinnamon orange, a chai-spiced version, or a honey lavender twist, then pick one to make for your next cozy evening by the fire. Classic Cinnamon and Orange Mulled Wine Warm up your evening with this cozy Classic Cinnamon and Orange Mulled Wine — fragrant, spiced, and utterly comforting. Ingredients: 1 bottle (750 ml) dry red wine (Merlot or Cabernet Sauvignon) 1/4 cup brandy (optional) 1/3 cup honey or brown sugar (adjust to taste) 1 large orange, sliced into rounds (reserve a few slices for garnish) 4 whole cinnamon sticks 4-6 whole cloves 2 star anise 1 small piece (1-inch) fresh ginger, thinly sliced (optional) 1 vanilla pod split or 1/2 tsp vanilla extract (optional) Zest of 1 orange (optional, for extra citrus aroma) 1/2 cup water (to help dissolve sugar) Orange slices and cinnamon sticks for serving How to Make: Pour the wine into a medium pot over low heat. Add the water and honey or brown sugar, stirring until dissolved. Stir in the orange slices, orange zest, cinnamon sticks, cloves, star anise, ginger, and vanilla. Warm the mixture gently — don’t boil — and let it simmer very softly for 20–30 minutes to let the flavors meld. Taste and add brandy if using, and adjust sweetness if needed. Strain out the spices and orange slices into a heatproof pitcher or serve directly from the pot. Ladle into mugs or heatproof glasses, garnish with an orange slice and a cinnamon stick. Enjoy a steaming cup of spiced comfort — perfect for chilly nights and holiday cheer! Spiced Apple Cider Mulled Wine Warm up your evening with cozy Spiced Apple Cider Mulled Wine — a fragrant, fruity twist on a classic. Ingredients: 1 bottle (750 ml) red wine (Merlot or Cabernet Sauvignon) 3 cups apple cider (not juice) 1/4 cup brandy (optional) 1/4 cup brown sugar or maple syrup (adjust to taste) 2 cinnamon sticks 4 whole cloves 2 star anise 1 orange, thinly sliced (plus extra slices for garnish) 1 apple, thinly sliced 1 teaspoon whole allspice berries (or 1/2 teaspoon ground allspice) 1 vanilla pod split (or 1 teaspoon vanilla extract) Pinch of nutmeg Orange zest (from 1 orange) for brightness Fresh rosemary or thyme sprigs for garnish (optional) How to Make: Pour the red wine and apple cider into a large saucepan or pot. Add the brown sugar (or maple syrup) and stir until dissolved. Toss in the cinnamon sticks, cloves, star anise, allspice, vanilla pod, nutmeg, orange slices, apple slices, and orange zest. Warm the mixture over low to medium-low heat until it’s steaming but not boiling — keep it below a simmer to preserve the wine’s flavor (about 15–20 minutes). If using, stir in the brandy and warm for another 2 minutes; taste and adjust sweetness if needed. Remove from heat and let the spices steep for 10 minutes off the stove for extra flavor. Strain out the spices and fruit if you prefer a clearer drink, or ladle as-is for a rustic presentation. Serve warm in mugs or heatproof glasses, garnished with an orange slice and a sprig of rosemary or thyme. Sip slowly and enjoy the cozy, spiced flavors — perfect for chilly nights and holiday gatherings! Cranberry and Rosemary Mulled Wine Bright, cozy sips of tart cranberry and aromatic rosemary — perfect for chilly nights. Ingredients: 1 bottle (750 ml) dry red wine (Merlot or Cabernet Sauvignon) 1 cup cranberry juice (unsweetened or 100% juice) 1/2 cup fresh or frozen cranberries 1/3 cup brown sugar (adjust to taste) 1 orange, thinly sliced (plus extra slices for garnish) 2 cinnamon sticks 3–4 whole cloves 2–3 sprigs fresh rosemary (plus extra for garnish) 1 teaspoon vanilla extract (optional) 1/4–1/2 cup brandy or orange liqueur (optional) Orange zest (from 1 orange) for extra brightness (optional) How to Make: Pour the red wine and cranberry juice into a large saucepan or pot. Add the cranberries, brown sugar, orange slices, orange zest (if using), cinnamon sticks, cloves, and rosemary sprigs. Warm the mixture over low to medium-low heat until it’s steaming — don’t boil — about 10–15 minutes so flavors meld and cranberries soften. Reduce heat to low and gently simmer for another 10 minutes, stirring occasionally and tasting to adjust sweetness. Remove from heat and stir in vanilla extract and brandy or liqueur, if using. Strain out the solids (or ladle with fruit and herbs if you prefer) into a heatproof pitcher or individual mugs. Garnish with a fresh rosemary sprig, a few cranberries, and an orange slice before serving. Enjoy a warm, fragrant mug — cheers to cozy moments! Vanilla Bean and Star Anise Mulled Wine Warm, fragrant sips of winter comfort with rich vanilla and a kiss of star anise. Ingredients: 1 bottle (750 ml) dry red wine (Merlot or Cabernet work well) 1/2 cup brandy or orange liqueur (optional, adjust to taste) 1/4 cup honey or maple syrup (more or less to taste) 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract) 3 whole star anise 3–4 whole cloves 1 cinnamon stick Zest of 1 orange (use a peeler to get wide strips) 2–3 slices fresh orange (for simmering and garnish) Optional: 1 small apple, thinly sliced Optional: a few whole black peppercorns for a subtle warmth How to Make: Pour the red wine into a medium saucepan over low heat. Add the split vanilla bean (scrape seeds into the wine if you like extra vanilla), star anise, cloves, cinnamon stick, orange zest, orange slices, and apple slices if using. Stir in the honey or maple syrup and add the brandy or orange liqueur if using. Warm the mixture gently over low heat — don’t boil — and let it simmer very softly for 15–20 minutes so the flavors meld. Taste and adjust sweetness or liquor, removing from heat when it reaches your preferred flavor. Strain out the spices and fruit into a heatproof pitcher or directly into mugs. Serve hot, garnished with a fresh orange slice or a star anise pod for a pretty finish. Cozy up and enjoy a cup of spiced, vanilla-scented warmth — perfect for chilly evenings. Chai-Spiced Mulled Wine Chai-Spiced Mulled Wine — cozy, spiced, and perfect for chilly evenings. Ingredients: 1 bottle (750 ml) dry red wine (Merlot or Cabernet) 1 cup apple cider or unsweetened apple juice 2 tablespoons honey or maple syrup (adjust to taste) 2 black tea bags or 2 teaspoons loose black tea 3 whole cinnamon sticks 3 whole cloves 3 green cardamom pods, lightly crushed 1 star anise 1 small piece (1-inch) fresh ginger, thinly sliced Zest of 1 orange (plus orange slices for garnish) 1 teaspoon vanilla extract Optional: splash (2 tablespoons) dark rum or brandy per cup for extra warmth How to Make: Pour the wine and apple cider into a large saucepan or pot over low heat. Add honey, tea bags (or loose tea in a tea infuser), cinnamon sticks, cloves, cardamom, star anise, ginger, and orange zest. Warm gently — don’t let it boil — and steep for 15–20 minutes so the spices and tea infuse. Taste and stir in vanilla extract and more sweetener if you like it sweeter. If using, stir in rum or brandy right before serving. Remove tea bags and strain out whole spices and ginger. Ladle into mugs, garnish with orange slices or a cinnamon stick, and enjoy warm. Stay cozy — sip slowly and savor the chai-spiced warmth! Citrus Ginger Mulled Wine Bright, spicy, and cozy — a citrusy ginger mulled wine to warm your hands and heart. Ingredients: 1 bottle (750 ml) dry red wine (Merlot, Cabernet, or Pinot Noir) 1 cup apple cider or unsweetened apple juice 1/3 cup honey or maple syrup (adjust to taste) 1 orange, thinly sliced (plus extra slices for garnish) 1 lemon, thinly sliced (optional, for brighter citrus) 2-inch piece fresh ginger, thinly sliced 3 whole cinnamon sticks 4 whole cloves 2 star anise 1/4 teaspoon freshly grated nutmeg (or a pinch ground nutmeg) 1/4 cup brandy or orange liqueur (optional) Orange peel twists or cinnamon sticks for garnish How to Make: Pour the red wine and apple cider into a large saucepan or slow cooker. Add honey or maple syrup and stir to combine. Toss in the orange and lemon slices, sliced ginger, cinnamon sticks, cloves, star anise, and nutmeg. Warm the mixture over low heat — don’t boil — and let it simmer gently for 20–30 minutes so the flavors meld. Taste and add more sweetener if desired, then stir in brandy or orange liqueur if using. Strain out the spices and fruit as you ladle the mulled wine into mugs. Garnish with an orange slice, a twist of orange peel, or a cinnamon stick and serve warm. Sip slowly and enjoy the cozy, citrusy spice! Berry and Port Mulled Wine Bright, cozy berry warmth with a touch of luxury from port — perfect for sharing by the fire. Ingredients: 1 bottle (750 ml) dry red wine (Merlot or Cabernet) 1 cup port wine (ruby or tawny) 1 cup mixed berries (fresh or frozen — strawberries, raspberries, blueberries) 1/2 cup orange juice Zest of 1 orange and 1 lemon 1/4 cup honey or maple syrup (adjust to taste) 2 cinnamon sticks 4 whole cloves 2 star anise 1 small piece (1-inch) fresh ginger, sliced Optional: 2 tablespoons brandy for extra kick Orange slices and extra berries for garnish How to Make: Pour the red wine and port into a large saucepan or pot. Add the mixed berries, orange juice, orange and lemon zest, and the honey or maple syrup. Toss in the cinnamon sticks, cloves, star anise, and sliced ginger. Heat the mixture over low to medium-low heat until steaming — don’t boil — about 10–15 minutes so the flavors meld. Taste and sweeten more if needed; stir in brandy if using. Keep the mulled wine warm on the lowest heat for up to 1 hour, stirring occasionally. Strain out the spices and berries if you prefer a clear drink, or ladle with the fruit for a rustic touch. Serve in heatproof glasses or mugs, garnished with orange slices and extra berries. Cheers — sip slowly and enjoy the fruity, spiced comfort! Bourbon-Infused Chocolate Mulled Wine Bourbon-Infused Chocolate Mulled Wine — a warming, decadent twist on classic mulled wine with a kiss of bourbon and rich chocolate. Ingredients: 1 bottle (750 ml) dry red wine (Merlot or Cabernet Sauvignon) 2 cups orange juice 1/4 cup brown sugar (adjust to taste) 2–3 oz bourbon (start with 2 and add more to taste) 2 tbsp unsweetened cocoa powder or 3 oz good-quality dark chocolate, chopped 1 orange, thinly sliced (plus extra slices for garnish) 1 lemon, thinly sliced (optional) 3 whole cinnamon sticks 4 whole cloves 2 star anise 1 tsp vanilla extract Pinch of salt Optional garnish: orange zest, grated chocolate, or a cinnamon stick per glass How to Make: Pour the red wine and orange juice into a large saucepan or pot. Add brown sugar, cinnamon sticks, cloves, star anise, orange and lemon slices, and a pinch of salt. Whisk in the cocoa powder until smooth, or add the chopped dark chocolate and let it melt as it warms. Heat the mixture over low to medium-low heat until it’s steaming and small bubbles appear around the edge — don’t boil. Reduce heat to low and simmer gently for 15–20 minutes to let the spices infuse. Stir in the bourbon and vanilla extract, tasting and adjusting sweetness or bourbon amount as desired. Strain the mulled wine through a fine-mesh sieve into a heatproof serving pot or directly into mugs to remove spices and fruit slices. Serve hot, garnished with an orange slice, a cinnamon stick, or a dusting of grated chocolate. Warm up, sip slowly, and enjoy the cozy chocolate-bourbon hug in every cup! Pomegranate and Clove Mulled Wine Bright, spicy, and jewel-toned — this pomegranate and clove mulled wine is cozy holiday cheer in a glass. Ingredients: 1 bottle (750 ml) dry red wine (Merlot or Cabernet Sauvignon) 2 cups pomegranate juice (100% juice) 1/2 cup brandy or orange liqueur (optional) 1/3 cup honey or sugar (adjust to taste) 1 orange, thinly sliced 1/2 cup pomegranate seeds (arils) plus extra for garnish 6–8 whole cloves 2 cinnamon sticks 3–4 star anise 1–2 slices fresh ginger (optional, for warmth) 1 vanilla pod split or 1/2 teaspoon pure vanilla extract (optional) Fresh rosemary sprigs for garnish (optional) How to Make: Pour the red wine and pomegranate juice into a large saucepan or pot. Add honey or sugar and stir to dissolve over low heat. Add the orange slices, pomegranate seeds, cloves, cinnamon sticks, star anise, and ginger and vanilla if using. Warm the mixture gently over low heat — don’t boil — for 20–25 minutes to let flavors meld. Taste and stir in brandy or orange liqueur and adjust sweetness if needed. Strain out spices and fruit if you prefer a clear pour, or leave them in for a rustic look. Serve hot in mugs or heatproof glasses, garnished with extra pomegranate seeds and a rosemary sprig. Cozy up and sip slowly — this mulled wine tastes like winter wrapped in a blanket. Honey Lavender Mulled Wine Bright, floral warmth—this Honey Lavender Mulled Wine sings of cozy evenings and simple comfort. Ingredients: 1 bottle (750 ml) dry red wine (Merlot or Cabernet Sauvignon) 1/4 cup honey (plus extra to taste) 2 tablespoons dried culinary lavender (or 4 tablespoons fresh) 1 orange, thinly sliced (plus extra slices for garnish) 2 cinnamon sticks 4 whole cloves 2 star anise (optional) 1 vanilla pod, split (or 1 teaspoon pure vanilla extract) 1/2 cup water Optional: 1/4 cup brandy or orange liqueur for a boozy finish How to Make: Pour the water into a medium saucepan and add the honey; warm gently until the honey dissolves. Stir in the dried lavender, cinnamon sticks, cloves, star anise, and the split vanilla pod; simmer on low for 5 minutes to infuse. Add the red wine and orange slices to the pan and heat slowly—do not boil—until steam rises and the aroma fills the kitchen, about 10–15 minutes. Taste and add more honey if you’d like it sweeter; stir in brandy or orange liqueur now if using. Strain the mulled wine through a fine mesh sieve to remove lavender and spices. Serve hot in mugs or heatproof glasses, garnished with an orange slice and a light sprinkle of lavender or a cinnamon stick. Sip slowly and enjoy the cozy floral warmth. Pear, Cardamom, and Thyme Mulled Wine Warm, cozy pear and spice — like autumn in a glass. Ingredients: 1 bottle (750 ml) dry white wine (Pinot Grigio or Sauvignon Blanc) 2 ripe pears, cored and sliced (leave skins on) 3–4 cardamom pods, lightly crushed 3–4 sprigs fresh thyme (plus extra for garnish) 1 cinnamon stick 3–4 tbsp honey or to taste (maple syrup optional) 1 tsp vanilla extract Zest of 1 lemon (optional) 1/2 cup water (or pear juice for more fruitiness) Pear slices and thyme sprigs for serving How to Make: Combine the wine and water (or pear juice) in a medium saucepan over low heat. Add the pear slices, crushed cardamom pods, thyme sprigs, cinnamon stick, lemon zest, and vanilla. Stir in the honey and gently warm the mixture — don’t boil — until just steaming and the honey dissolves, about 8–10 minutes. Reduce heat to the lowest setting and let the flavors infuse for 15–20 minutes, stirring occasionally. Taste and adjust sweetness with more honey or maple syrup if desired. Strain out the spices and thyme, then ladle the mulled wine into heatproof glasses. Garnish with a fresh pear slice and a sprig of thyme, and serve warm. Sip slowly and enjoy the cozy pear-and-cardamom glow! Mulled Rosé With Hibiscus and Orange Bright, floral mulled rosé that’s lightly spiced and brightened with hibiscus and orange — perfect for sipping on crisp evenings. Ingredients: 1 bottle (750 ml) rosé wine 2 tablespoons dried hibiscus flowers (or 2 hibiscus tea bags) 1 medium orange, thinly sliced (plus extra slice for garnish) 3 tablespoons honey or maple syrup (adjust to taste) 2 whole star anise 4 whole cloves 1 small cinnamon stick 1/2 teaspoon whole allspice berries (optional) 1/2 cup water Fresh orange zest (optional, for finishing) How to Make: Pour the water into a small saucepan and add the dried hibiscus. Bring to a gentle simmer, then remove from heat and steep 5 minutes to make a concentrated hibiscus infusion. Strain and discard solids. In a large pot, combine the rosé, hibiscus infusion, orange slices, honey or maple syrup, star anise, cloves, cinnamon stick, and allspice if using. Warm the mixture over low heat — don’t boil — until steaming and fragrant, about 10–15 minutes. Keep it at a gentle simmer to let flavors meld. Taste and adjust sweetness as needed, adding more honey or syrup a little at a time. Remove from heat and ladle through a strainer into mugs or a heatproof pitcher to catch the spices and orange bits. Garnish with an extra orange slice and a twist of fresh orange zest if you like. Serve warm and enjoy the floral, citrusy glow. Sip slowly and let the cozy, tangy aromas lift your spirits. Conclusion You’ve got a dozen warm recipes to try, so pick one and heat it gently on low. Stir in spices, fruit, and sweetener, then simmer without boiling for 10–20 minutes to meld flavors. Strain if you like, pour into mugs, and garnish with a slice or sprig. Keep it warm on the lowest setting and taste before serving, adjusting spice or sweetener. Sip slowly, like a small, steady fire.