Each week, the
Boston Globe Magazine presents a trio of recipes around a common theme. As winter draws nigh, the theme this week was warm,
mulled wines. Of the Gluhwein, Glogg, and Elderflower options, I chose the first, simply because I knew I could find the ingredients handily.
Once Pam's annual lasagna was in the oven and the kitchen was clear, I began preparing the grog. Since we had no guests for dinner, I halved the recipe, using just one bottle of Merlot. I used the juice of five clementines along with a couple strips of the rinds. I heated the juice with brown sugar, cloves and cinnamon (hence the
Sonia Braga reference in the title of this post).
I then added the Merlot and simmered it for an hour, so that the syrup would combine with the wine, and the wine would be infused with the spices and fruit. I then fortified the mixture with cherry schnapps (brandy or kirsch would have been fine as well), and removed the solid infusants.
I placed just a bit of rind in each of two warmed mugs, and filled them up with this perfect winter warmer. A more soothing beverage would be difficult to imagine.
Now if only Netflix carried Barreto's classics!
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