The Salem Cross Inn makes mulled wine with iron rods called loggerheads that have been heated over the fire. These are gently plunged into the liquid to heat it up and marry the flavors of the spices.
Recipe courtesy of Bo Salem
Episode: Fireplace Feasts
Print
Total:
45 min
Active:
10 min
Yield:
4 1/2 liters (19 cups)
Level:
Intermediate

Ingredients

  • Six 750-milliter bottles medium-bodied red wine
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon grated nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground anise seed
  • Cinnamon sticks, for serving

Directions

Preheat loggerheads vertically in the coals of a hot fire until the tips are cherry red, about 30 minutes.

Combine all ingredients except the cinnamon sticks in a very large enameled metal pitcher (you can also use a smaller metal pitcher and heat the wine in batches, but do not use glass or plastic as the heat could cause them to crack or melt). Submerge a loggerhead in the wine mixture until hot, about 30 seconds or less. Pour into wine glasses and garnish each with a cinnamon stick.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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