If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles. This recipe is easily doubled for a larger crowd.
{"@type":"Recipe","name":"Mulled Wine","author":"cooking.nytimes.com","url":"https://cooking.nytimes.com/recipes/1019799-mulled-wine?smid=ck-recipe-iOS-share","description":"If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles. This recipe is easily doubled for a larger crowd.","recipeIngredient":["2 Oranges, large","4 1/4 cups Red Wine, 1 liter","1 1/4 cups Brandy, 10 oz","1/2 cup Dark Brown Sugar","2 Cinnamon Sticks","6 Whole Cloves","3 Whole Cardamom, slightly crushed"],"recipeInstructions":["Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.","In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.","Ladle into cups or mugs. Garnish each with a reserved orange round."]}