Mulled Wine

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When I think of mulled wine, I think of my daughter and I visiting my other daughter in December of 2010 in London. Everything was Christmassy, and it was cold, as expected. The first thing she did when we met up at her flat was to prepare mulled wine. It was so charming and thoughtful.

But I had no idea that mulled wine is so popular in London, at least during the cold months I presume. In fact, every single pub we visited, which was daily, served mulled wine.

Here is a special photo of us three gals at The Marylebone, after warming our spirits with mulled wine.

Those memories, of the beautiful quaint pubs, the Christmas markets, the mulled wine, fabulous meals, but mostly of being with my two daughters at a special time of year, were so important to me, that once home, I haven’t wanted to make mulled wine. I needed to preserve those memories some how. Until now.

Out of curiosity, I sought out recipes for mulled wine online, and they’re basically all straight forward. In fact, you can simply mull wine with purchased mulling spices! If you don’t know, the act of mulling is simmering or steeping the wine or cider.

I found a recipe on Epicurious along with a blurb written by Katherine Sachs that offered a bit more information when proceeding with mulled wine, with more options.

Katherine writes that “In Germany it’s called Glühwein and it’s occasionally made with with fruit wine; it’s Glögg in Scandinavia, and usually served with a spiced cookie or cake; in Quebec they mix in maple syrup and hard liquor and call it Caribou.”

I need to look into a Caribou. But on to mulled wine…

For a stronger pot, add some liquor, such as brandy or spiced rum. Mulled wine can also be made with white wine, such as a Riesling or Grüner Veltliner, if you prefer that style.

Mulled Wine
Serves 2, 3, 4…

1 bottle of good red wine, like a pinot noir
2 cups apple cider
1 cup ruby port
A couple slices of orange rind
4 cinnamon sticks
20 whole cloves
2 crushed allspice
Star anise and cinnamon sticks and orange slices for serving

Pour the wine, cider, and port into an enamel pot. Add the orange rinds, cinnamon sticks, cloves, and allspice.

Start heating slowly on a low-to-medium setting. You want to steep the wine, not boil or reduce it.

After about 30-40 minutes it will be done. Sieve the mixture if you don’t want the little spice bits.

Serve in cups with a cinnamon stick, star anise, and slices of orange.

I purposely didn’t shake the bottle of apple cider. I didn’t want the mulled wine to look murky.

This is especially important if you chose to serve the mulled wine in a glass cup. You want it pretty and burgundy, not brown and murky.

The mulled wine would work well in a carafe, so you don’t have to keep it on the stove. Just serve!

Hope you enjoy this recipe.


I have prepared mulled port before and that is slightly sweeter than mulled wine, but definitely still warming and flavorful. It was mulled with clementines.

Pickled Beets

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Fresh beets don’t usually last long in my house. I typically roast them, remove the peels, and add them to salads. I eat salads pretty much every day in the summer.

But I decided it was time to actually make my fresh beets last by pickling them.

beets

I just started canning last summer, and canning is the perfect way to make these pickled beets last even longer. Normally, pickled beets would only last in the refrigerator for a few weeks, and that’s just not enough time. Especially if you want them during the winter months. So, pickling plus canning equals a winning combination!

I won’t do a canning tutorial just yet, but stay tuned. And if you haven’t canned, try it. It’s incredible what varieties of foods and condiments you can create, and trust me – no one will get botulism if you just follow the rules.

So the recipe is in two parts – one is the pickling water, and the other, the beets.

Pickled Beets

The Beets:

6 beets, scrubbed, ends removed
A 3″ long piece of fresh horseradish, quartered
Bay leaves, about 6-8
Few peppercorns
Few whole cloves

scrubbed and rinsed beets

scrubbed and rinsed beets

Place the beets in a large pot on the stove. Don’t peel them, otherwise you’ll lose too much beet juice.

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To the pot add all of the remaining ingredients, then add purified water until the beets are fully covered by at least 1″ of water.

Bring the water to a boil. As soon as the water boils, count 1 hour on the clock.

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If you want to make sure the beets are fully cooked, pierce the largest one with a cake tester or point of a knife.

beets

Immediately drain the beets into a colander and let them cool.

The Pickling Water:

2 cups purified water
3/4 cup sugar
1/2 cup white vinegar
2 bay leaves
1 smashed garlic clove
A 1″ piece of garlic, sliced into quarters
Few peppercorns

Combine everything in a medium pot. Place over high heat, and stir to dissolve the sugar. As soon as it’s dissolved, remove the water from the stove and set aside to cool.

When the beets are cool enough to handle, gently peel them, and trim away any hard, woody parts with a sharp knife.

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If you’ve never worked with beets before, be aware that they stain everything. Skin included.

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Have jars and lids available that have been washed through a dishwasher cycle or sterilized.

Slice or cube the peeled and trimmed beets and place them in the jars. Today I cubed mine.

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When you’re all done, add the strained pickling water to the jars; the beets should be completely covered. Alternatively, you could include the pickled onions.

I placed a couple of horseradish pieces in two jars, and the star anise in a third. The fourth I left alone.

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I then covered the jars with clean and dry lids, and stored them in the refrigerator. I wasn’t quite ready to begin the canning process, but when I do, I will bring the tightly sealed jars to room temperature before proceeding.

Pickled beets are one of my favorite additions to salad, which I eat often. the one in the featured photo includes avocado, mushrooms, and tomatoes.

Beets, pickled or not, go well in salads with salmon, steak, or grilled chicken. They’re also wonderful with red bell peppers, grated carrots, and cucumbers. And don’t forget the goat cheese!

verdict: These beets are delicious. I’m glad I didn’t add any more sugar to the pickling water. The horseradish isn’t very strong. And I love the addition of the star anise. Will make these again.