Beet Spiced Mulled Wine
1 (750ml) bottle dry red wine, such as Malbec or Cabernet Sauvignon
2 cups Organic Beet Juice
1 cup apple cider (unsweetened recommended)
1/4 cup + 1 tablespoon pure maple syrup, to taste
4 cinnamon sticks
4 star anise
1 teaspoon cloves
1/2 teaspoon ground nutmeg
1 navel or blood orange, chopped into wedges
1/4 cup brandy
1 teaspoon vanilla extract
1 honey crisp apple, for serving
- Pour the wine, beet juice, apple cider, and pure maple syrup into a large pot and heat over medium-low.
- Add the cinnamon sticks, star anise, cloves, and ground nutmeg to a small saucepan and toast over medium heat, stirring occasionally, about 5 minutes.
- Add the toasted spices to the wine mixture and continue to heat, stirring occasionally, for about thirty minutes. Avoid bringing the wine to a full boil – it should be barely steaming at the end of 30 minutes.
- Add the brandy and vanilla extract. Stir well and serve in mugs with apple and/or orange slices, leaving the spices in the pot.
Note: You can leave the mulled wine on the stove top over low heat for many hours. You can also store any leftovers in the refrigerator and re-heat later.