When the days are short and the evenings are cool, that’s when it’s time to indulge in rich flavours and warm spices. This recipe brings together the sweet butterscotch notes of our Dark Brown Sugar and tart cranberries along with a fragrant and delicious spice medley. Keep it local and choose a luscious Canadian red wine to complete your new go-to winter cocktail.
Prep time
15 minutes
Cook time
35 to 40 minutes
Servings
10 to 12 servings
Ingredients & Equipment
2 large oranges, washed
12 pcs whole cloves
4 pcs star anise
2 pcs dried bay leaves
1 inch (6 g) ginger, peeled, thinly sliced rounds
2 bottles (1500 ml) dry red wine (see Chef’s Tips)
½ cup (125 ml) pure cranberry juice, unsweetened
½ cup (109 g) Redpath® Dark Brown Sugar, packed
⅓ cup (40 g) dried cranberries
4 pcs 3“ cinnamon sticks
¼ cup (63 ml) brandy
Garnish (optional):
1 recipe Cinnamon Sugar
Orange slices
Fresh cranberries
Cinnamon sticks
Fresh bay leaves (laurel leaves) or rosemary sprigs
EQUIPMENT:
Cutting board
Chef’s knife OR paring knife
Heavy-bottomed saucepan OR Dutch oven (4 to 5 quarts)
Vegetable peeler
Cheesecloth OR tea filter bag
Butcher’s string
Scale OR dry measuring cups
Liquid measuring cup
Heat-proof rubber spatula OR wooden spoon
Tongs
Ladle
Mugs
INSTRUCTIONS
Step 1
Slice one of the oranges into rounds. Place into a heavy-bottomed saucepan or Dutch oven. Use a vegetable peeler to peel wide strips of zest off the second orange and place strips into a double-layered square of cheesecloth or a tea filter bag.
Step 2
Add the cloves, star anise, bay leaves, and ginger with the orange zest. Bring the corners up of the cheesecloth and tie with a piece of butcher’s string. Place into the saucepan.
Step 3
Add the red wine, unsweetened cranberry juice, the Redpath® Dark Brown Sugar, dried cranberries, and cinnamon sticks. Stir to combine and place over medium heat until the mixture begins to steam and just begins to simmer; do not boil. Stir in the brandy, cover, and reduce the heat to low and heat for 25 to 30 minutes to allow the flavours to blend.
Step 4
Remove the spice sachet with a pair of tongs (see Chef’s Tips).
Step 5
Rim the mugs with any version of our Cinnamon Sugars recipe. First, run an orange wedge around the rim of each glass to moisten. Then dip rims into the cinnamon sugar and twist back and forth to coat.
Step 6
Ladle the mulled wine into heat-proof mugs. Garnish with additional orange slices, fresh cranberries, cinnamon sticks, and/or fresh bay leaves (laurel leaves) or rosemary sprigs.
