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Mulled White-Wine Sangria

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Mulled White-Wine Sangria

Ingredients

Serves 12

  • 1 cup water
  • 1/2 cup honey, preferably orange-blossom
  • Zest of 2 lemons, cut into long strips
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 4 whole star anise
  • 4 cinnamon sticks
  • 12 whole cloves
  • 2 bottles dry white wine, such as Sauvignon Blanc
  • 1 cup orange Muscat, such as Essencia
  • 1 Golden Delicious apple, cored, halved, and thinly sliced
  • 1 Bartlett pear, cored, halved, and thinly sliced
  • 2 lemons, preferably Meyer, thinly sliced crosswise
  • 12 kumquats, thinly sliced crosswise

Directions

  1. Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes.
  2. To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs.
From Martha Stewart Living, December 2008

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