From our family to yours, we’d like to wish everyone Happy Holidays. This time of the years is about spending time with friends and family. We’re grateful for a wonderful 2012 and are looking forward to a fantastic 2013.

We thought it’d be nice for one of our chefs, Tracey Shepos Cenami, to share a holiday recipe with you for mulled wine. It’s that time of the year where it is a pleasure to sit by the fire, get cozy and enjoy a warm drink. We hope you enjoy it.

Cheers.

Mulled Wine For The Holidays
By Chef Tracey Shepos Cenami

It’s that time of year when the weather outside can truly be frightful, and the glow of the fire inside is more than delightful.  With all of the hustle of holiday shopping and to-do’s, it is surprising that we get any time to enjoy the delights of the holiday season.  I love not only the visual pleasures of the season like Christmas trees and twinkling lights, but also the smells that signify winter.  For me that means cinnamon, nutmeg and ginger…all of those “warming” spices.

One of the best and easiest ways to relax, enjoy and share the holiday cheer is warming a quick pot of mulled wine to share with family and friends.  It is a simple concoction that everyone will enjoy and it will leave your house lingering with the aromas of the Holidays.  This is a great way to easily impress guests and celebrate traditional festive spices with holiday cheer.  Try making a pot and then freezing it for a unique granita, creating a new holiday tradition.

In the next few weeks when it is rainy and chilly out and the fireplace is beckoning you in…don’t resist!  Treat yourself to a good book and a warm mug of mulled wine….your to-do list can wait until tomorrow.

Mulled Wine
Serves 4

Ingredients

• 1 bottle red wine, such as Kendall-Jackson Pinot Noir
• 2 cinnamon sticks
• 4 cloves
• 1 star anise
• 1 tsp. black peppercorns
• 1 bay leaf
• ½ vanilla bean, split & scraped
• ½ orange, zested and juiced
• ¼ cup red verjus
• 1 Tbsp. fresh ginger, grated
• ½ cup sugar

Method

1. In a pot, combine all ingredients and simmer on low heat for 15 minutes, being sure not to reduce.  Strain wine and serve hot.  This mulled wine develops even more flavor if you allow the spices to steep overnight in the refrigerator and then strain and reheat.