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Mulled Wine

Fondue.Chef's picture
Ingredients
  Cinnamon stick 1 Small, broken into 1 inch piece
  Ground cloves 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Dry red wine 4⁄5 Quart (1 Bottle, Burgundy Or Beaujolais)
  Port wine 1 Cup (16 tbs)
  Lemon slices 3 , thin
Directions

Combine ingredients except lemon slices in metal fondue pot.
Heat to serving temperature over direct moderate heat. Remove cinnamon stick.
To serve, ladle into small mugs or punch cups and top with a lemon slice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Interest: 
Party

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