We’ve all had mulled wine, but have you ever had mulled port? It’s like mulled wine on crack. It will warm you on the dreary damp days of winter. It’s like medicine for the soul. Yes, it’s medicinal.
I found the recipe for mulled port and adapted it slightly from this cookbook:
Port is fabulous as is, but I never thought to serve it hot. Or mulled.
So here’s the recipe. If you like mulled wine, you’ll love mulled port!
Mulled Port
4 Clementines or tangerines, preferably seedless
1 cup water
2 tablespoons brown sugar
About 10 whole cloves
About 8 cloves allspice, smashed
2 sticks cinnamon
Sprinkling of ground nutmeg
1 bottle ruby port
Slice open 2 of the Clementines and squeeze the juice into an enameled saucepan large enough to hold a bottle of port. Add the water, brown sugar, cloves, allspice, cinnamon sticks, and the nutmeg.
Add the segments from the other two Clementines and add them to the saucepan as well.
Simmer the liquid and Clementines for about 10 minutes. The sugar will dissolve and your whole house will smell good.
Then add the bottle of port. I happened to be low on ruby port (husband) so I substituted tawny port for the rest.
Heat the mixture through, without letting it boil.
Sieve the mixture into a bowl with a spout.
Pour the mulled port into 2 or 4 heatproof glasses or cups. Serve immediately.
I also put a couple of Clementine segments into each glass, but that’s optional.
If I’d used shorter glasses, I also would have placed a cinnamon stick into each one.
verdict: This stuff is perfect. I wouldn’t alter anything with the recipe. Sweet enough without being too sweet. The original recipe called for 2 cups of water, but let’s not kid ourselves. While we’re warming our bodies, we want a buzz. We’re not drinking watered down port. Amen.