recipes

Pink Lady® Apple Mulled Spiced Wine

Warm your insides with this mulled spice infused wine. Spicy cinnamon sticks, whole clove stems and floral crushed cardamom pods give depth to this robust beverage. Pink Lady® Apple with Valencia orange slices creates an ideal tart and sweet melody. Pretty Lady Grape® Autumn Royal and Green Emerald Grapes harmonizes perfectly. Mulled with Merlot wine, apple cider and kissed with a fruity Port wine. Aromatic autumn scents will fill your home with warmth this season. Drink heated off the stove or cold on ice. Reserve the mulled fruit for a late night treat.

DESIGNED FOR 12 SERVINGS

Ingredients:

  • 4 medium sized pink lady® apples, sliced in rounds from stem to bottom
  • 2 medium sized valencia oranges, sliced in rounds
  • 1/2 cup pretty lady grape® autumn royal grapes, whole**
  • 1/2 cup pretty lady grape® emerald grapes, whole**
  • 1 tsp clove stems
  • 4 cardamom pods, crushed
  • 3 cinnamon sticks, whole
  • 3 cups apple cider, cloudy
  • 2 750-ml merlot wine bottles
  • 2 cups tawny port wine

**Can use any type of sweet dark black and tart green grapes**

You will need:

  • 6-12 glass mugs, heat safe

 

On a cutting board, start off your mulled wine experience by slicing apples and oranges into pretty rounds. Into a large stock pot add fruit slices, black and green grapes. On a cutting board, crush cardamom pods and place into the cooking pot. Sprinkle clove stems and cinnamon sticks also. On medium heat add two cups of apple cider and allow flavors to develop. When fruit and cider mixture is at a simmer, pour in the two bottles of Merlot. Allow to lightly simmer for twenty minutes. Stir in one cup of apple cider and two cups of the tawny port wine. Simmer for another twenty minutes. Taste. Take off stove and strain fruit and spices. Pour into glass mugs while warm. Garnish with a mulled Pink Lady® Apple slice. Reserve mulled fruit for a lovely after dinner treat. Store in mason glass jars with reserved fruit, 2-4 days refrigerated.

Recipe & Photography by Megan Ameral

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