Homemade Mulling Spiced Vermouth

45 min

3 3/4 cups

Ingredients

  • 1 orange
  • 3 3⁄4 cups white wine
  • 3 tbsp Mulling Spices
  • 1 tsp Christmas Tea
  • 1⁄4 cup sugar
  • 1⁄4 cup water
  • 1⁄2 cup sherry
  • 1⁄2 cup brandy

Preparation

  1. Using a Y-Peeler, peel rind off orange, taking as little pith as possible.
  2. In a Multipurpose Pot - 8 cup, combine the rind with 1 cup wine, Mulling Spices, and tea. Bring to a boil and then remove from heat. Cool completely and then add remaining wine.
  3. In a heavy-bottomed pan, heat sugar over medium-high heat and cook until it melts and turns to caramel. Let cool slightly. Add water.
  4. Add the spice-infused wine set aside earlier. Pour it slowly into the pot of caramelized sugar syrup, stirring frequently to combine. Strain.
  5. Add sherry and brandy, and then let cool in a fridge, preferably for 24 hours. Pour the cooled mixture into a bottle, seal, and store in the refrigerator. It will last for around one month.

Nutritional Information

Per serving(1/2 cup): Calories 140, Fat 4 g (Saturated 0 g, 0 0 g), Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 8 g (Fiber 1 g, Sugars 7 g), Protein 0 g.