The holiday season just isn’t complete without eggnog. In order to allow everyone, including kids, the elderly and pregnant ladies to enjoy, I chose to make a cooked version. Read more
I love mulled wine, but I haven’t made much of it at home. I think the first time I had it was when my mother made a batch at Christmastime. It was such a lovely drink, warm and comforting with the spices and sugar, and so perfect for the holiday season. Unlike many mulled wine recipes, this has a tanginess to it from the cranberries and the lemon that offset the sweetness and the spices. Now, keep in mind that I like tart things, and so I kept the sweetener at a minimum compared to most mulled wines. This is everything mulled wine should be…sweet, comforting, spicy, but with it’s own tangy, cranberry taste.
As you probably know, conventional mulled wine takes sugar. Since sugar isn’t an option for me, I used Swerve the new erythritol sweetener I’ve mentioned a few times on my blog. Swerve is having a fun contest on their Facebook page. Just post your New Year’s Resolution to win a pound bag of the granular or powdered Swerve sweetener. So far, I’ve only had great results with it, so I think it’s a contest worth entering. Check it out here.
1 bottle full-bodied red wine (I prefer a Cabernet or Merlot)
1 cup fresh cranberries
1/2 cup granulated erythritol (I used Swerve)
juice of half a lemon
1 cinnamon stick
1 inch piece of fresh ginger root, thinly sliced
Combine all ingredients in a large saucepan and bring to a simmer. Simmer gently over low heat for 1 hour.
Pour into mugs and garnish with cranberries and lemon.