After a weekend of reading and writing followed by more reading and more writing, I was ready to curl up with some comfort food and good old entertainment therapy. Spicy Indian food from the local takeout place accompanied by warm mulled wine and a Merchant Ivory movie hit the spot perfectly.
Mulled wine is so easy to make and so satisfying to drink that I sometimes look forward to winter just so I can have a glass.
The recipes vary wildly, but I usually keep it simple. Start with a bottle of red wine – even something cheap will do. I used Geyser Peak’s 2007 Cabernet Sauvignon this time, but I’ve used even cheaper bottles with pretty much the same result. Mix in some brandy, brown sugar, spices and a sliced orange. The proportions are a matter of preference. I like a cup of brandy and half cup of brown sugar to a bottle of wine, along with cinnamon and cloves. Simmer everything in a pot on low heat for 20-30 minutes. Toss in the orange slices any time you like, depending on how much citrus taste you want.
That’s it! Delicious mulled wine is ready to warm you up.