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Holiday Spiced Mulled Wine with Infused Rum

Think warm, cozy and all things holiday. A cup of this mulled wine by the fire will surely help you settle into the beauty in the season.

Ingredients

  • 1, 1.5 liter 2, 750-ml bottles Merlot
  • 3 cups fresh apple cider
  • 2 pears one halved, the other quartered
  • 1 orange rinsed and peeled (minimal white on peel)
  • 1 tablespoon whole cloves
  • 1 tablespoon juniper berries
  • 2 cinnamon sticks plus 8 for garnish garnish optional
  • 1/2 teaspoon whole pink peppercorns
  • 2 green cardamom pods in shell
  • 2 cups infused rum see recipe
  • ¾ cup sugar

Infused Rum

  • 1 bottle 750 ml (unspiced) aged rum
  • 2 tablespoons allspice berries
  • 1 tablespoon cloves whole
  • 6 cardamom pods in shell
  • 1 cinnamon stick
  • ¼ teaspoon freshly grated nutmeg

Instructions

Infused Rum:

  • Combine rum and spices in a glass jar. Cover jar tightly; shake lightly once or twice. Set in cool dark place and infuse for 1 day.
  • Strain mixture through cheesecloth or a fine-mesh sieve into a clean bottle; discard spices. Will keep indefinitely if sealed tightly and stored in a dark, dry place.

Mulled Wine:

  • Over medium heat, add merlot, cider, orange peels and spices in a large dutch oven. Bring mixture almost to simmer.
  • While liquid is warming, rinse and halve pears. Remove visible seeds but retain stem (for presentation). Add to liquid as you go.
  • When wine reaches a “near simmer”, reduce heat to medium-low and simmer lightly for 10 minutes to infuse spices further.
  • Add sugar. Stir.
  • Just before serving, add rum. Stir and garnish in mug with cinnamon stick.