Mulled Wine

Over-boiled mulled wines, made with headache-inducing quantities of sugar, have long given this holiday classic a dire reputation. This version,  is gently infused with nutmeg, vanilla, and star anise, then lightly sweetened with honey and maple syrup. The result is a concoction you’ll want to sip all winter long.

20       whole cloves 
8         whole star anise 
6         cinnamon sticks 
1         whole nutmeg, smashed 
2        (750-ml) bottles dry red wine (such as Blaufränkisch, Zweigelt, or Pinot Noir)
 4        (6- x 1-inch) orange peel strips (from 2 large oranges) 
2         vanilla bean pods, halved lengthwise
 2        ounces pure maple syrup 
2         ounces honey 
3/4     cup (6 ounces) applejack brandy (such as Laird’s) (optional)

 1       Heat cloves, star anise, cinnamon sticks, and nutmeg in a small skillet over low, stirring often, until toasted and fragrant, about 5 minutes.

 2       Transfer spice mixture to a large saucepan over medium-low; stir in wine, orange peel strips, vanilla bean pods, maple syrup, and honey. Slowly bring wine mixture to just below a simmer, stirring occasionally, 15 to 20 minutes. Remove from heat, and let steep until spices bloom and infuse into wine, about 30 minutes.


3       Return saucepan to medium-low; stir in applejack, if desired, and continue to cook, stirring occasionally, until warmed through, about 5 minutes. Pour mixture (through a fine wire-mesh strainer, if desired) into a large heatproof bowl. Ladle mulled wine into glasses.