Mulled Wine

I have found this to be a life saver in years past because it warms the stomach and soul (in many cases, the same thing) against stark winter nights. Transforming a bottle of mediocre red wine into a palatal masterpiece, this takes very little time to prepare, and may be made in rather large batches. (If, by some fluke, you were to have any left over, you can refrigerate it in a sealed bottle for about two weeks.)

The cloves and cinnamon tone the flavor of the wine (which, if you are mulling it, can tend more to the cheap side of the market), filling it out with an exotic bouquet and enhancing its headiness. The fruitiness of the lemon and orange add a further touch of reality, tempering any remaining piquancy into something robust and infinitely drinkable.

To have:

• 1 large, non-reactive saucepan and stove
  strainer

  fine cheese grater or fruit zester

To get:

• 1 large bottle (1.5 liters) medium to dry red wine*
  1/2 cup sugar

  1/2 cup water

  15 whole cloves

  4 sticks cinnamon

  2 medium lemons

  1 large orange

*NOTE: I usually use a large bottle of Partager, a French red wine that sells at Farm Fresh for about $6.00. You may, however, substitute any medium to dry red and have equally toothsome results.

To do:

1. Zest the fruit until all the colored skin is removed, taking care not to grate off any of the bitter, white pith below.
2. Place sugar, spices, and water into a saucepan. Bring to a slow boil for 5 minutes.
3. Remove from heat, and reduce stove to low heat.
4. Add the wine. (The wine must not at any time come to a boil. This would burn off the alcohol, a catastrophe in itself, as well as utterly destroying the flavor.)
5. Slice the remaining fruit, removing as much of the outside pith as possible. Add to wine.
6. Cover, stirring occasionally, for 40 minutes on warm stove.
7. Strain and discard the spices and peel. (The fruit is tasty and may be eaten.) Serve warm in wine glasses or mugs, refrigerating any leftover in a sealed bottle.