It’s beginning to look a lot like…Winter. What happened and where has the time gone?! I know I say this a lot, maybe I’m experiencing missing time like some Unsolved Mysteries episode, but all I know is, it seems like just yesterday that the grass was green, the trees full, the warm summer air and sunshine plentiful. Whatever the case may be, I must admit that I’m not terribly upset about November being here. I love the holidays. It’s a time to reflect on the past year, enjoy family and friends, and most importantly, eat really good food (and lots of it). Eat, Drink, and Be Merry is the way to go, and anyone who doesn’t like that can go Bah-Humbug somewhere else.
For those of you new to A Pinch Here, A Dash There, I make the whole Thanksgiving shabang for my family every year, and I LOVE it. I’m doing my meal planning already, but in the mean time I wanted to share some of my favorites from Thanksgiving pasts. Starting with this incredible Mulled Wine. It couldn’t get much simpler (or delicious) than this, and when it comes to Thanksgiving, that’s exactly what we want, am I right?! So, without further ado….
I look forward to Mulled Wine at parties around the holidays. Not only is it warm, its full of amazing spices that leave an incredible aroma in the air. Using a slow cooker is the perfect way to make mulled wine, because you really want to heat it slowly to allow the spices to really seep in. I made the mistake one year of cooking it for 20 minutes on the stove on medium high heat (according to a recipe), and it ended up turning to a non alcoholic syrup, and was as not what I was looking for. If you don’t have a slow cooker available, put the wine in a pot on the stove on the lowest heat possible and let it cook for a while. Just be careful- you don’t want this to boil!
The other great thing about the slow cooker, is that whether you are serving it at your party, or bringing it to one, it will stay warm all night, and it’s portable. Job well done!
Slow Cooker Mulled Wine
What You’ll Need:
+ 2 bottles red wine (Your favorite will do)
+ 2 cinnamon sticks
+ 1 orange, thinly sliced into rounds (with peel on)
+ 12 whole cloves
+ 4 cardamom pods
+ 1/2 cup sugar (only if you like it less tart)
+ 1/4 cup orange juice
Combine all in a slow cooker or pot. Set on low, stirring occasionally. Serve once hot, about 1-2 hours. (tip: I like to stud the orange slices with the cloves. It keeps them more evenly floating around, plus it looks pretty!)