Perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range, the inn’s four guest rooms and one suite, all with en suite bathrooms, offer a peaceful retreat between adventures with spectacular views of both mountain and valley.
Mulled wine is a holiday drink that tastes like a big, fruity red wine crossed with a spicy batch of apple cider. It has a hit of spirit and a sprinkle of holiday magic.
More than a dozen bed and breakfasts across the U.S. whipped up their best holiday recipes in postcard form. Print, stamp, and mail, to share deliciousness across the miles. Two Oregon Bed and Breakfasts, A’Tuscan Estate Bed and Breakfast and Chehalem Ridge Bed & Breakfast were part of an edible advent calendar!
Chehalem Ridge Bed and Breakfast
Perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range, the inn’s four guest rooms and one suite, all with en suite bathrooms, offer a peaceful retreat between adventures with spectacular views of both mountain and valley.
Mulled Wine from Chehalem Ridge Bed and Breakfast
Serves 4
Ingredients:
- 4 cardamon pods
- 2 cinnamon sticks
- 4 whole cloves
- 3 star anise
- 4 black peppercorns
- 4 cups apple cider
- 1 bottle red wine
- 1 orange, zested and juiced
- 2 tablespoons maple syrup
- 4 dried orange slices
Instructions:
- With the side of a knife, crush the cardamon pods just a bit. Combine the spices,
- cider, wine, orange zest and juice, and maple syrup in a medium saucepan. Bring to a boil and reduce to a simmer over low heat for 10 minutes.
- Strain the wine and ladle into mugs. Cut the dried orange slice from one edge to the middle. Garnish the rim of each mug with one dried orange peel.
Notes: we use Sweetened Dried Orange Slices from Trader Joes and Old Vine Zinfandel from Sineann Winery. Can be made ahead of time and kept warm in a preheated carafe or slow cooker.
CLICK HERE TO DOWNLOAD THIS POSTCARD FOR FREE Then print and affix to heavier cardstock, stamp and mail!
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