A wonderfully fragrant and tasty mulled wine, ideal for the holidays. The quantities in the foreground of the photo are for one bottle of wine, the quantities in the background are for 10 litres, ideal for that party!
It’s not necessary to use an expensive wine for this recipe, but if you use a decent quality wine you’ll end up with great mulled wine. The secret is to ensure that it does not get too hot – use a sugar or yoghurt thermometer if you have one.
4 allspice berries
4 cardamom pods
1 cinnamon stick
1 orange, zest only, peeled thinly
3 tbsp sugar
1 bottle red wine
In a non-reactive saucepan (stainless steel or enamel) heat the wine with the other ingredients to 80 degrees celsius. Use a thermometer if possible.
Leave to infuse for 15 to 20 minutes over a very low flame.
Strain and serve.
If you want to make a non-alcoholic version, substitute red grape juice or a mixture of grape and apple juice for the red wine, add the juice of the orange and omit the sugar.
Leftover mulled wine can be bottled and kept for several days. Reheat gently.
Read more from midihideaways here.