In preparation for Chili Bowl 2010, here’s the recipe for the spiced mulled wine we make every year (this is the regular recipe, but for the party we double or triple the recipe):
3/4 cup orange juice
3/4 cup white sugar
1 cinnamon stick
10 whole cloves
1 (750 ml) bottle red wine (burgundy works well)
In a saucepan, combine the OJ, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
Pour the syrupy mixture and the wine in a large Percolator or Crock Pot. Using the Percolator is best because you can put the cinnamon sticks and clove-studded orange peels in the coffee grounds section of the Percolator so that the wine mixture is continually cycled through the spices for more flavor. If you don’t have a large Percolator, maybe you could tie up those items in cheesecloth and place in the Crock Pot, so that guests don’t inadvertently scoop up a clove into their cup (ouch).