mulled merlot

Tonight is all about getting ready to celebrate Thanksgiving. We are baking this pumpkin buttermilk cake, as well as parmesan herb bread. Meanwhile on the stove, we're making macaroni and cheese with white cheddar and gruyere (my favorite!), and are also mulling wine.

Since we are busy in the kitchen, I thought I'd share this easy recipe for mulled Merlot. It's a great treat when the weather turns cold; a bit spicy, a bit sweet, and very festive and comforting.

 
1 bottle Merlot
1/8 teaspoon orange zest
2  thin slices of orange
2-1/2 tablespoons sugar
4 peppercorns
3 whole cloves
1 cinnamon stick
1/4 whole vanilla bean
1/2 cup water

 
1. Zest the orange, avoiding the white pith.
2. In a pot, combine the orange zest, sugar, peppercorns, cloves, cinnamon, vanilla bean, and water.
3. Bring to a slow boil for 5 minutes.
4. Remove pot from heat and add the wine and orange slices to the pot.
5. Return pot to heat and warm on low for 30 minutes. Do not allow the wine to boil.
6. Pour wine mixture through fine wire mesh strainer, discarding solids.
7. Serve and enjoy!

I'd recommend serving this in mugs, rather than fragile wine glasses since the beverage will be hot. If you'll be serving this all day long, as we will on Thanksgiving, it keeps very well in a crock-pot on the low temperature setting. When serving, just place a cinnamon stick in the glass and you are ready to enjoy!