Everyone has their own way of making mulled wine. I’ve used those mulled wine sachets before now and they’re actually really good, but something inside me always feels like I’ve cheated. Plus, mulled wine looks so much more appealing when it has spices and fruit floating on it’s surface.
Some people keep their mulled wine recipe a closely guarded secret, but in all honesty, I don’t think there are many secrets when it comes to mulled wine :-S Just variations on a theme! So here’s how I make my mulled wine, I hope I’ll see you for a glass at some point in our lives!
You Will Need
1 bottle of red wine, merlot works well.
3/4 pint of orange juice
1/2 pint cold water.
3 star anise
3 cardamon pods, slightly crushed
1/2 a nutmeg grated
1 teaspoon ground ginger
1 teaspoon ground cinnamon
some cinnamon bark
2 bay leaves
1 satsuma or orange
a handful of cloves
2 teaspoons honey
1 1/2 tablespoons muscavado sugar
1 apple, cubed (optional)
- You need a heavy bottomed pan with a lid. I have this great kettle which I only really use for making mulled wine and cider.
- Empty the whole bottle of wine into the pot
- Add the water and orange juice
- Stud the orange with the cloves and cut in half. Add to the pot.
- Add all of the spices, sugar and honey.
- Heat on a medium hob until the mixture starts to bubble, then turn down to the lowest setting.
- Cover the pot and heat on the lowest setting until the mixture is just about to boil.
- Remove from the heat. The mixture should look quite smooth.
- Allow to stand for 5 minutes
- Serve in cups or glasses, try to make sure that each person has some spice or fruit in their cup.
I intend to have a pot of this lovely stuff on the stove throughout the festive season as, contrary to what some people say, I think mulled wine tastes lovely if heated up the next day! But maybe it’s just me :-S