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Mulled Wine

2 1/2 cups sugar
1 1/4 cups water
4 dozen whole cloves
6 cinnamon sticks
3 whole nutmegs, crushed
peel of 3 lemons
peel of 2 oranges
4 cups hot, lemon, orange or lime juice
4 quarts red wine, port or sherry
slices of lemon and pineapple

In a large saucepan make a syrup by boiling the sugar, water, spices
and peel for 5 minutes. Strain the syrup and add hot lemon, orange
or lime juice. Heat well but do not boil. Add wine, port or sherry
and heat through, but do not boil. Serve hot with slices of lemon
and pineapple.


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4 of 6 people found the following review helpful:
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Mulled Wine. Who Cares What it Looks Like!, June 6, 2004 - 01:31 PM
Reviewer: George from Northern IL. USA
There is nothing that can warm ones cockles on a cold midwestern winters day then this aromatic and numbing hot toddy. After a cup or two of this warming liquid, one could stare down an Artic Blast or a three foot snowstorm, with the strength of the Green Bay Packers defensive line. In fact if you prepare this concoction in early November, Memorial Day seems to follow Thanksgiving. Unfortunately one might miss Christmas and New Years. If so. Celebrate them when Margarita season starts. Enjoy this, I know I have..

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