Guest post and a low-sugar recipe for mulled wine: a festive cocktail to sip for fall, Thanksgiving, the winter holidays.
Guest post time! Today I have Eva of Adventures in Cooking. I met Eva at Blog and Bake at King Arthur Flour last year, and I immediately became a fan of (and totally inspired by) her beautiful blog, her photography. And her. She is such a genuinely great person, and I love how thoughtful she is. Her recipes are always so creative. We have kept in touch in the year and a half since Blog and Bake, chatting on the phone about freelance work and photography. And I continue to be so inspired by her work. I am so very honored to have her here gracing the pages of Healthy Seasonal Recipes today. Please help me welcome her, and be sure to check her out on social media: (her instagram is not to be missed!)
When the air turns crisp and cool and your light fall jacket just doesn’t cut it anymore, you begin to crave something warm, cozy, and comforting. You eat less raw salads and more roasted veggies, you find yourself craving soup over and over again, and you slowly transition from the iced teas and lemonades of summer to the heartier, warmer beverages of winter and fall.
I always look forward to the hot drinks of the cool season, and there’s nothing I look forward to more than a nice full-bodied glass of mulled wine.
Many mulled wine recipes call for too much added sugar, making a syrupy sweet hot cinnamon-y wine concoction that I wouldn’t dare to call comforting. This mulled wine recipe, however, only calls for a tablespoon of blackberry jam as the sweetener, and serves to compliment and enhance the natural flavors of berries and spice already found in most reds. The addition of fresh raspberries, a cinnamon stick, whole cloves, and a dash of vanilla extract do a fine job, indeed. A very simple ingredient list, but often times the simplest ingredients are the best ones. So raise your glass high, and join me in welcoming the cool air of winter with a rich and seasonal refreshment.
Mulled Wine, by Eva Kosmas Flores. A hot spiced wine recipe, sweetened with a touch of blackberry jam, for cooler fall weather, Thanksgiving and the holiday season.
- 2 cups red wine
- 1/4 cup raspberries
- 1 tablespoon blackberry jam
- 1 cinnamon stick
- 1 teaspoon whole cloves
- 1/4 teaspoon vanilla extract
- Simmer all ingredients in a small saucepan over medium low heat for 20 minutes. Remove from heat and let the wine rest for an additional 10 minutes before straining and serving.
If you wanted to make a non-alcoholic version of this, you could use substitute fresh red grape juice for the wine, just keep in mind that grape juice has much more sugar than red wine so the end result will be much sweeter than the alcoholic version.
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