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Warm-up the Holidays with Mulled Wine – Vin Chaud

What’s a Christmas market in France be without some mulled wine? In fact, what is winter without mulled wine? As one of our followers pointed out, it also adds such a delicious smell to your house. Enjoy (in moderation of course). The advantage of making it yourself is that you can determine the degree of sweetness.

To get you in the mood: Christmas Holiday Traditions in Provence and the Cote d’Azur.

Read about: Christmas Traditions and the Markets of Provence

Discover: Provencal Christmas Traditions: What is a bûche de Noël?

Dried Citrus Peels Mulled Wine

Mulled Wine Vin Chaud

Mulled Wine (Vin Chaud)

The prepared mulled wine can be stored in the fridge for 5 days. To save time you can buy dried citrus peel, but we prefer to make our own. The recipe will make 4-6 glasses.
Cook Time 15 mins
Total Time 35 mins
Course Drinks
Cuisine French
Servings 4 glasses

Ingredients
  

  • 2 Organic Oranges
  • 1 Organic Lemon
  • 250 g (8.8 oz) Light Brown sugar
  • 1 Cinnamon stick
  • 1 Star Anise
  • 3 Cloves
  • a pinch of Nutmeg
  • 1 bottle Full-body Red Wine like a Côte du Rhône

Instructions
 

  • Wash your oranges and lemon. Peel the skins off trying to avoid as much of the pith as possible, otherwise you will end up with a bitter flavour.
  • To dry the citrus peels: You can either dry the peels out over 5-7 days keeping them uncovered but away from dust or for a faster drying method: pre-heat your oven to 100ºC (220ºF roughly) and place the peels on a baking dish and let bake for 30 minutes. The result will be a dry, breakable peel.
    Dried Citrus Peels Mulled Wine
  • Pour a bottle of red wine into a pot. Bring to a boil and then add the dried citrus peels, cinnamon, cloves, star anise, and nutmeg.
  • Let the wine and spices simmer for 15 mins.
  • Remove from heat and allow to infuse for 20 mins. Strain and serve. Enjoy!

Notes

*Cooking time does not include the time to dry the citrus peels.
Gift idea: You can place the dry ingredients in a jar to store for later use or to give as a gift along with a bottle of wine and the instructions for preparation steps 3 to 4.
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Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

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