Well, well, well, here fall is again. We always look forward to this time of year when it seems like the life dial gets turned to high and we’re hurtled into the remainder of the year with all the holiday good stuff happening one after another. As well, by this time, we’re part way through harvest and the end is in sight. Right now, the last of the grapes are coming into the winery and we’re pressing fermentations that are already complete down to barrel and tank for safe keeping over the holidays.
The temps are also starting to drop down from scorching hot to just right, on their way to downright chilly. That got us thinking about fall beverages, which got us thinking about putting a new spin on an old favorite – mulled wine!
We’ve made mulled wine from white wines and red wines, but what about mulled wine made with our Skinny Dipping skin fermented white wines aka orange wines? Turns out that was a stroke of genius because honestly, we think these may be even better than the old standard. Not only are they lovely fall-themed shades of orange, but they are a perfect balance between white and red mulled wines, not too light, not to heavy – just right. Make a batch and find out for yourself! We have two recipes for you to play with, and you can make these in your Instant Pot, Crock Pot, or on the stove.
Skinny Dipping Riesling Mulled Wine
Prep time 10 minutes, cook time 30 minutes. Serves approximately 5.
Ingredients
1 bottle Skinny Dipping Riesling
2 oranges sliced into rounds about 1/3 inch thick
2 tablespoons raw organic honey
4 whole cloves
1 cinnamon stick, plus more for garnish
1 star anise
2 oz. brandy (use your favorite)
Directions
Combine ingredients in an Instant Pot and set on slow cook for 30 minutes. Alternatively, heat in Crock Pot on low for 1 hour, or in a small pot on the stove on low for about 20 minutes. The mulled wine will turn out best if heated up slowly so the flavors can develop, without being boiled. If the mulled wine starts to simmer turn the heat down or off altogether and let it sit for the remaining time.
To serve, ladle into glasses. Include some of the apple slices if desired, the mulled fruit tastes great too! Garnish with cinnamon sticks, if desired.
To store unfinished mulled wine, remove the spices and citrus to avoid over steeping, and refrigerate.
Skinny Dipping Sauvignon Blanc Mulled Wine
Prep time 10 minutes, cook time 30 minutes. Serves approximately 5.
Ingredients
1 bottle Skinny Dipping Sauvignon Blanc
1 cup organic apple cider juice
1 apple, sliced about ½ inch thick (we suggest Honey Crisp)
1 organic lemon, thinly sliced
6 dried apricots
¼ cup raw organic honey
4 cinnamon sticks
6 cloves
2 oz. brandy (use your favorite)
Directions
Combine ingredients in an Instant Pot and set on slow cook for 30 minutes. Alternatively, heat in Crock Pot on low for 1 hour, or in a small pot on the stove on low for about 20 minutes. The mulled wine will turn out best if heated up slowly so the flavors can develop, without being boiled. If the mulled wine starts to simmer turn the heat down or off altogether and let it sit. To serve, strain out fruit and spices, then ladle into glasses. Garnish with cinnamon sticks, if desired. Unfinished mulled wine can be stored in the refrigerator for up to a week.
Dehydrated Citrus Rounds
Do you like to be fancy? If so, dehydrated citrus slices make a great garnish for mulled wine! Any citrus can be dehydrated, but as garnishes for these mulled wine recipes we suggest oranges, blood oranges, or lemons. What’s even better is that these are a super healthy treat.
Directions
Using a sharp knife, slice your selected citrus into ¼ inch thick slices, discarding the thin slices at both ends that don’t contain any pulp.
To dehydrate citrus slices in an oven, heat oven to 200˚F, or as low as your oven will go. Arrange citrus slices in a single layer on a cooling rack set over a sheet pan, or on a parchment paper covered sheet pan. Dehydrate citrus in oven for 3 – 4 hours, checking periodically to make sure the slices are dehydrating evenly and not browning. When finished, the citrus slices should be completely dry, almost crispy.
To dehydrate citrus in a food dehydrator, arrange slices in a single layer on dehydrator trays and stack trays properly in dehydrator. Set to 135˚F for 6 – 8 hours. If citrus slices are not fully dry (they should be practically crispy), dehydrate for longer in 30-minute increments until fully dry.
Citrus slices can be stored in an airtight container at room temperature for months until use. Float a single slice on top of a glass of mulled wine for a beautiful presentation.
