Beet Spiced Mulled Wine

  

Ingredients:

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

Instructions:

1. Pour the wine, beet juice, apple cider, and pure maple syrup into a large pot and heat over medium-low.
2. Add the cinnamon sticks, star anise, cloves, and ground nutmeg to a small saucepan and toast over medium heat, stirring occasionally, about 5 minutes.
3. 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.
4. 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.