That “turn” thing I was talking about?
Hey-o.
The major problem with this weather is that it makes me hate my dogs, and they didn’t do anything to me except for look cute and need to pee in a place that is not my floor.
But cold weather does have its benefits, and one major one is that you get to make things like mulled wine and call it “cooking” (what? you do it on a stove).
So here’s a mulled wine recipe to make you (and me) happy on this wintry weekend.
JORDAN’S SPICED MULLED WINE
In a heavy-bottomed saucepan, combine the following:
1 bottle fruity wine (I used flipflop pinot noir, about $7 – it has notes of cherry and spice, so it’s perfect for mulled wine)
1/2 cup sugar
1 mini bottle of brandy (or more to taste)
1 cinnamon stick
1/2 apple, sliced
1/2 orange, sliced
1 tsp allspice
Place the saucepan over very low heat, and let it warm slowly, giving it an occasional stir – you don’t want it to come to a boil.
When the pot is steaming, your mulled wine is ready! Use a ladle to serve (leaving the solids in the pot) and garnish each glass with a cinnamon stick and orange peel twist.
My suggestion: Leave the wine over low heat all afternoon and let your guests serve themselves at will. But if you do this, remember to remove the fruit slices after about half an hour; there’ll be plenty of flavor already, and you don’t want the apples and oranges to absorb too much of the liquid.
