|
Vin Brulé (Mulled Wine) |
| Preparation Time: 10 minutes |
| Cooking Time: 8-10 minutes |
| Ingredients (Serves 6) |
| 1 bottle |
Dry red wine |
| 1 |
Lemon skin |
| 1 |
Orange skin |
| 2 Tbs. |
Pomegranate arils |
| 10 |
Whole cloves |
| 1 1/2 |
Cinnamon stick |
| 75 gr. (8 Tbs.) |
Sugar |
| 1/2 |
Nutmeg grated at the moment |
| Preparation |
| • |
Wash thoroughly and peel lemon and orange, being careful to cut out the yellow and orange parts only and avoid the underlying white layer. |
| • |
Combine all ingredients in a pan, stir with a wooden spoon and let sit for about 5 minutes. |
| • |
Bring to a boil on medium heat stirring from time to time. |
| • |
lower heat and simmer for 5 minutes. |
| • |
Turn off heat and light the liquid to set fire to the remaining alcohol and serve very hot. |
 |
| Comments |
| • |
The vin brulé, pronounced 'veen broo-lay,' means burned wine in French and is a traditional European winter drink, popular especially around the holiday season. It is also a powerful popular remedy against the common cold and flu-like symptoms, thanks to the red wine polyphenols, vitamin C contained in the lemon and orange peel, antioxidants provided by the pomegranate, and the healthful compounds added by cinnamon and nutmeg. |
| • |
Choose a red wine not aged in wood, or with very light wood tones. |
| • |
There are several different recipes featuring either more or fewer ingredients and the flavor changes based upon many factors, from the type of wine to the type and amount of ingredients and spices added. Experiment and enjoy. |
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