Vanilla-Scented Rice Pudding
Mulled Wine
| By : |
Mulled wine sounds easy—just cook wine with sugar, citrus, and a handful of spices—but it’s not. Cook for too long, and you lose all of the alcohol. Cook for too little time, and you don’t get all of the flavors from the aromatic ingredients. The Instant Pot makes mulled wine in, well, an instant, and it preserves most of the alcohol.
Jar size: 1½ to 2 cups
Ingredients
Dry ingredients
For cooking and serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add the bottles of red wine. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on High for 1 minute.Press Cancel and unplug the pressure cooker from the outlet. Use the quick-release function to release the pressure in quick bursts.
Recipe Notes
Safety Tip: Be careful as you release the pressure from the valve because it contains evaporated alcohol. Make sure there are no open flames nearby and avert your face, as usual, from the vent.
Alternate Method: You can also choose to cook the mulled wine using the slow cook function for 2 hours.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!