We like a good cocktail…and at Christmas time it’s Mulled Wine all the way. I know it’s not really an allergy issue…but it might be fun. I need to dig out my Dad’s Vodka Martini recipe in the new year.
I do think that making a syrup with sugar as the first step is important (rather than just dumping everything in together and heating). Adding the spices to the syrup gives the flavours a bit of time to develop. Remember – don’t let the Mulled Wine boil – a gentle simmer is all your after. I tend to turn the heat off in between rounds as it were, and reheat gently before refilling the glasses.
One gentle reminder – the Triple Sec means this Mulled Wine has a bit of a punch to it.
We tend to have snacks with our mulled wine – you can go savoury with pigs in blankets if you like, or if you’re in the mood for shortbread we’ve lots of recipes to tempt you!
- 150 grms Caster Sugar
- 150 ml Water
- 150 ml Orange Juice
- 1 Bottle Robust Red Wine A light Red really doesn't deliver on flavour for Mulled Wine
- 8 Whole cloves
- 4 Whole Star Anise
- 2 Whole Cinnamon Sticks
- 1/2 Lemon - Sliced thinly
- 1 Large Orange - Sliced
- 1 Tbsp Honey
- 4 Tbsp Triple Sec
- Make the sugar syrup by adding the sugar and water to a large pan and bring to the boil. Add in the cloves, star anise and cinnamon sticks and boil until the sugar has dissolved. The mixture goes from cloudy to clear.
- Once the sugar syrup is clear, add in the orange juice and simmer for a couple of minutes.
- Now add in the sliced oranges and lemons, and the Red Wine and Triple Sec
- Simmer on a low heat for 5 minutes and serve!