Mulled Grape Juice
Grape juice, cinnamon, and cloves heated — the Roman spiced wine tradition made non-alcoholic, Welch's 1869 pasteurization making grape juice a temperance staple.
- 4 cupsgrape juice(100% Concord preferred)
- 2 ozorange juice
- 1 wholecinnamon stick
- 2 wholestar anise
- 4 wholecloves
- 1 tbsphoney(to taste)
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Mulled grape juice is a non-alcoholic adaptation of the ancient tradition of warming wine with spices — a practice documented by the Romans in conditum paradoxum recipes from the 1st century AD, spread northward through the empire to combat cold Germanic winters, and preserved through the centuries as German Gluhwein and Scandinavian glogg. Grape juice as a commercial product has a distinctly American history: Dr. Thomas Welch, a Methodist dentist and temperance advocate, developed a pasteurization process for grape juice in 1869 specifically to provide a non-fermented grape beverage for church communion. The Welch Grape Juice Company became the standard American non-alcoholic grape product, making it natural to apply the mulled wine tradition to grape juice for Advent markets, holiday gatherings, and temperance-aligned celebrations.
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