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Mulled Wine or Cider with Orange and Rosemary

When guests walk through the door, hand them a piping hot mug of this wintery sipper! The combination of cinnamon, winter citrus and herbs is a delicious twist on the usual blend of spices for this mulled wine. The recipe can be modified to make a nonalcoholic mulled apple cider sipper too. A worthy toast maker for the season’s celebrations.
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Ingredients
  

  • 4 cups apple juice
  • 1 (750ml) bottle red wine (something big, like a Syrah or Malbec)
  • 1 whole orange, cut into ¼- inch rounds
  • 2 (6-inch) sprigs fresh rosemary
  • 2 sticks cinnamon
  • 1 bay leaf
  • ½ cup organic cane sugar

Instructions
 

  •  
    Note: For a stronger mulled wine, spike with 2 ounces of apple brandy. For a less potent drink (and to serve a few more people), add another 4 cups of apple juice.
    Stir all of the ingredients together in a 4-quart saucepan over medium heat. Heat just until the mixture comes up to a bare simmer (about 10 minutes), then cover, turn the flame down to its lowest setting and let steep for 30 minutes more.
    Uncover the pot and use a slotted spoon to remove the rosemary, cinnamon, orange slices and bay leaf.
    Ladle 1-cup portions into mugs and serve garnished with a slice of orange and a bay leaf.
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