Mulled wine

Components

• One liter of mild red wine
• 2 bay leaf oranges
• 3 tablespoons of lemon broth
• Half a tea cup of sugar
• Two small models
• Six Indian carnations
• Three sticks of cinnamon

Ready state

1. Clean and dry one orange. Using a vegetable peeler (or a sharp knife), peel strips of the orange skin, being careful to avoid removing the white pith, as it can make the dish bitter.

1. Juice the two oranges using a juicer and strain the juice into the measuring cup — you will need a total of 1 cup of liquid.
2. Clean and dry the apples. Use a mandolin to slice the peeled apples into thin strips, or if you like, cut the apples into rings with a knife.
3. In a medium-sized pan, combine the wine, orange and lemon broth, orange peels, clove, and cinnamon. Stir in the sugar until it dissolves, then heat over medium-high flame.
4. Once it reaches a boil, reduce the heat, add the apples, and cook for an additional 10 minutes. Then, serve.

You can also make the hot wine a day in advance and reheat it when ready to serve.

Purchase only what is necessary.

Store

Tramontina 20 cm stainless steel pan with a triple-layered base.

Hercules, Concha

Zwilling, Chief Knife

Tramontine Wooden Table

Game involving 6 cups, Pepper

Set of 12 mugs, Acervo Paninha