I think mulled wine is delicious. From the first time I tasted it (at a Christmas fair in Suffolk circa 2002) I was a huge fan. Over the years I’ve tasted many versions and eventually I settled on my own recipe.
While mulled wine is generally considered a Christmas beverage, I see no reason to limit it to the festive season. Mulled wine is like grown up hot Vimto (which is also delicious) so why shouldn’t it be considered a Winter warmer.
You will need
1 bottle red wine
Half a cup of orange juice
Half a cup of apple juice
Star anise
Cinnamon sticks
Ground ginger
Apples
Oranges
Cardamom pods
Bay leaf
Cloves
2 table spoons light brown sugar
Method
- Pour the wine into a stainless steel pan
- Slice the orange and apple
- Cut the apple slices into star shapes (optional) but put the whole lot into the pan
- Add a teaspoon of ground ginger, a couple of sticks of cinnamon, 10 cloves, 3 cardamon pods (crushed), a bay leave and 3 star anise
- Cover and allow to infuse for a couple of hours
- Add the sugar and fruit juice and stir well
- Gently heat the wine, stirring all the time and being very careful not to boil the mixture
- Once hot but not boiling, serve in heat proof glasses
There’s a tradition in our family of taking a walk on Boxing day (26th December) with a big flask of warm mulled wine. I promise you – a cup of this, outside on a frosty day is the epitome of warm and fuzzy.
Love Rachel ❤
