Marcus Samuelsson’s Warm Mulled Wine
1 piece star anise
2 cinnamon sticks, broken into pieces
8 whole cloves
4 cardamom pods
1 small piece ginger, peeled (1 tablespoon of the piece grated)
1 orange (half of the orange slice, half grated for zest)
1/2 cup vodka
2 1/2 cups dry red wine
2 1/2 cups ruby port or Madeira
1 cup sugar
1/2 cup blanched whole almonds
1/2 cup dark raisins
1. Crush the cinnamon and cardamom using a mortar and pestle (or put them on a cutting board and crush them with the bottom of a heavy pot). Put them in a small glass jar and add the ginger, orange zest, cloves, and vodka. Let stand for 24 hours.
2. Strain the vodka through a fine sieve into a large saucepan; discard the spices. Add the red wine, port or Madeira, sugar, almonds, raisins, and star anise, and heat over medium heat just until bubbles start to form around the edges.
3. Serve the wine hot in mugs, with a few almonds and raisins in each glass; keep any remaining wine warm over very low heat until ready to serve – do not let boil!
The above recipe was graciously shared with our readers by the super cool people at A Bullseye View. Visit their wonderful site for more decorating tips, recipes, beauty, and shopping. Lots and lots of shopping fun!
Marcus Samuelsson Cookbooks and Cookware: