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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 to 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)
Print Recipe
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.
Servings
4 glasses
Cook Time Passive Time
15 minutes * 20 minutes
Servings
4 glasses
Cook Time Passive Time
15 minutes * 20 minutes
Mulled Wine Vin Chaud
Mulled Wine (Vin Chaud)
Print Recipe
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.
Servings
4 glasses
Cook Time Passive Time
15 minutes * 20 minutes
Servings
4 glasses
Cook Time Passive Time
15 minutes * 20 minutes
Ingredients
Servings: glasses
Instructions
  1. 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.
  2. 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
  3. 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.
  4. Let the wine and spices simmer for 15 mins.
  5. Remove from heat and allow to infuse for 20 mins. Strain and serve. Enjoy!
Recipe 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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Cookn with Class Uzes

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 this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

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