As winter well and truly sets in, we’re ditching the margaritas for mulled wine and we couldn’t be happier about it. Not only does it turn winter from bearable to brilliant, but it transports us to a time we were strolling around fairy-lit Christmas markets in the Northern Hemisphere, which is always a welcome memory. If you need us this weekend, we’ll be curled up in front of the fire underneath a cashmere blanket, mulled wine in hand. Scroll down and replicate our plans—we highly recommend it.
20 whole cloves
2 tangerines, clementines, or small oranges
2 750-ml bottles Merlot
3 cups fresh apple cider
8 Lady apples (optional)
2 cinnamon sticks plus 8 for garnish (garnish optional)
2 green cardamom pods, cracked
2 cups tawny Port
1. Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin.
2. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot. Bring to a bare simmer over medium-low heat and cook gently for 20 minutes.
3. Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.
4. Stir in Port. Divide among glasses and garnish each with a cinnamon stick and a slice of apple, if desired.
For more delectable recipes, head to Bon Appetite and shop a selection of our mulled wine essentials below.