Hot Spiced (Mulled) Wine

This holiday favourite uses strips of organic lemon and Fair Trade orange zest . It's the  perfect welcome for guests after a wintery adventure.

Simmered briefly, it retains all of its flavour and freshness.

Serves: 6
Preparation: 20mins

Ingredients

• 3 cups (750 mL) bottle Fair Trade Certified red wine, medium to full-bodied
• ¼ cup (50mL) Triple Sec
• ¾ cup (175mL) water
• 5 whole Fair Trade Certified cloves
• 3 black Fair Trade Certified peppercorns
• 2-3 inch (7.5cm)  by ½ inch(1cm)  strips organic lemon and Fair Trade Certified orange zest (use a knife or vegetable peeler)
• 1/3 cup(75mL) Fair Trade Certified sugar
• 1-2 inch (5cm) Fair Trade Certified cinnamon stick
• 1 Fair Trade Certified vanilla bean, halved lengthwise

Special Equipment: Tea Egg or Cheesecloth, Kitchen String

Preparation

Put cloves, peppercorns, and zests in large tea egg,( or enclosed tea strainer) or  in center of  2  inch (5cm)  square of cheesecloth. 

Pull up edges and tie with string to form a bag, and place in 2 quart saucepan.

Combine tea egg or cheesecloth bag with wine, triple sec,water, sugar,cinnamon stick  and vanilla bean.

Simmer over low heat for 15 minutes,stirring occasionally.

Remove tea egg/ cheesecloth. Ladle wine into mugs or heatproof small glasses.

Garnish with cinnamon sticks

Submitted by Nettie Cronish, Women's Cullinary Network