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Stay toasty with mulled wine


Holiday cheer: Some hot mulled cider or mulled wine are both a sure way to chase away the cold autumn and winter chills.

By Donna Zitter Bordelon

Here’s something to mull over. If it’s cider or wine, and it’s getting chilly outside, definitely mull. Make some hot mulled cider or mulled wine, both of which are sure to chase away the cold autumn and winter chills.

Mulling spices start with cinnamon and cloves, the essential spices, but nutmeg, cardamom, allspice, ginger, mace and star anise also add both fragrance and depth to the drink. Along with cinnamon and cloves, use the spices you enjoy and you can’t go wrong. Float a few thin apple or orange slices or citrus curls, and enjoy the spicy aroma. Mulled, warmed cider, wine, gluhwein (glow wine – served at Germany’s Christmas markets), glogg, vin chaud, svarak, vin brule, called by many names, is a guaranteed warmer-upper.

After cooking and baking for the great Thanksgiving feast, it’s the leftovers that make me happy. Who can resist a turkey sandwich the next day with lettuce, tomato and anything else you might like to add, along with a cozy cup or two of mulled cider or mulled wine.

If you are one of the many Black Friday shoppers, whether trekking out to the mall or shopping on the Amazon superhighway, enjoy a turkey sandwich along with the following mulled apple cider and wine to wind down after your shopping extravaganza.


1 qt. apple cider

1 750 ml. red wine

½ cup apple schnapps liqueur

¼ cup honey

2 oranges, halved (juice 1½ oranges, then stud remaining ½ orange with 20 cloves)

1 apple, sliced thin or cubed

3 cinnamon sticks

5 cardamom pods, split

1 chunk ginger root, 1-inch, peeled

2 dashes nutmeg

4 dashes allspice

Into a large pot, add the apple cider, wine, schnapps and honey.

Squeeze the juice from 1½ oranges into the pot.

Stud ½ orange with 20 cloves and add to the pot.

Add the cinnamon sticks.

If you have a tea infuser, fill with the cardamom pods, ginger, nutmeg and  allspice. If not, add the remaining spices but be sure to remove the cardamom pods, cloves and ginger before serving.

Heat mixture to a simmer but Do Not Boil. Allow to simmer, stirring occasionally, for one-half hour.

If using a Crock-Pot, follow the above directions, but set on Low for a few hours. Serve warm.

Happy Thanksgiving — Count your Blessings

Eat well, live long, enjoy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at WhatscookinNEPhilly@gmail.com or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)


Recipe winner:

Congratulations to Sally Ann Litvinas, who submitted the following recipes, and was chosen in a random drawing. Sally is the October winner of a $100 ShopRite gift card.


6 large potatoes

1 medium onion, grated

3 eggs, well beaten

1 cup hot milk

6 Tbsp. butter, melted

1½ tsp. salt

¼ tsp. pepper

Peel and grate potatoes. Combine well with onion, eggs, milk, butter, salt and pepper.

Pour mixture into well-buttered baking pan, and bake in a 375-degree oven for 1½ hours.

Serve warm with applesauce or sour cream.

***Hint*** Potatoes and onions can be put through a food processor at the same time. Melt the butter in the milk when warming that up. For a finer texture, I like to grate the potatoes twice.


5 lbs. potatoes

½ cup butter

6 oz. cream cheese, softened

1 cup sour cream

4 oz. sharp cheddar cheese, shredded

½ cup grated Parmesan cheese

4 scallions, chopped

2 tsp. salt

1 tsp. pepper

Cook potatoes until tender. Drain and mash while still hot.

Add remaining ingredients and beat well. Turn into 3 qt. casserole.

Cover and store in refrigerator for up to 2 weeks.

On baking day, remove casserole from refrigerator 1 hour before baking.

If desired, fluff up potatoes with a little milk.

Bake, uncovered at 350 degrees, for 45 minutes or until heated through.

Serves 10-12.

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