Mulled wine in Swedish

Category: The drinks
Mulled wine in Swedish

Ingredients

orange 1 PC
wine "Cahors" or other semi-sweet red 1 bottle.
allspice 3 peas.
carnation 5 pieces
cinnamon pinch
star anise (optional) 1 PC.
honey 1 tbsp. l
raisins 50 g
peeled almonds 50 g

Cooking method

  • On your birthday, dear Bread Maker, I raise a glass of this mulled wine for your prosperity and longevity!
  • 1. Cut the orange into slices, put in a small saucepan, add allspice, peas and clove buds. I added star anise on my own.
  • 2. Fill everything with wine, add cinnamon, honey.
  • 3. Bring the mixture to almost a boil and immediately remove from heat. We close the pan with a lid and let it brew for 30 minutes.
  • Mulled wine in Swedish
  • 3. Rinse the raisins, dry them, then put them together with the almonds in thick-walled glasses.
  • Mulled wine in Swedish
  • 4. Strain the drink and carefully pour it into glasses with raisins and almonds!
  • Mulled wine in Swedish
  • We drink to the bottom for our favorite Bread Maker!

The dish is designed for

4 servings

Time for preparing:

40 minutes

Cooking program:

plate

Note

Recipe from Lisa magazine.

Merri
I love mulled wine! I didn't do it on Kagora, for some reason I always use dry red for these purposes. But, Cahors itself is good, and in mulled wine, for sure, even more interesting! Thank you, Marina, for digging up, tasting and introducing all of us to the recipe!
MariS
Quote: Merri

I love mulled wine! I didn't do it on Kagora, for some reason I always use dry red for these purposes. But, Cahors itself is good, and in mulled wine, for sure, even more interesting! Thank you, Marina, for digging up, tasting and introducing all of us to the recipe!

Irish, I tasted it with pleasure! I also love Cahors on its own, and in the Swedish recipe too. Try it while it's cold, it will be in demand.
I still want to find a recipe for Czech mead (I don’t know if I named it correctly?)
Having tried it in Prague, I brought it with me ... Now I want to repeat the recipe. Maybe you have a recipe, then share it, pzhl. I will be very glad!

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