Infused Mulled Spiced Wine


1 orange
1 cinnamon stick
2 star anise pods
6 cloves
1/4 cup raisins
1.5 cups red wine

Cooking Supplies

6 or 8 QT Stock Pot
Orange Zester or Vegetable Peeler
Pairing Knife
Mason Jar
Sous Vide


Preheat a water bath to 160°F (71.1°C)

Give the outside of the orange a light scrub.  Zest the orange with a vegetable peeler or zester. Make sure to not go too deep as you want little to no pith (the pith of oranges and other citrus fruits is the stringy, spongy white stuff between the peel (or zest) and the fruit).   Use a paring knife if you accidently gets some.

Combine all the ingredients, including the red wine, in a Mason jar (or sous vide bag) then seal and place in the water bath. Infuse the wine for 1 to 3 hours.

Garnish with a cinnamon stick, slice of orange and a few cranberries and serve.