Christmas may have sadly come and gone, but ‘tis always the season for a good cup of mulled wine. Check out the recipe below and enjoy this festive cocktail any day of the week…not just Wine Wednesday!
- 2 clementines
- 1 lemon
- 1 lime
- 200g of very finely granulated sugar
- 6 whole cloves
- 1 cinnamon stick
- 3 fresh bay leaves
- 1 whole nutmeg, for grating
- 1 vanilla pod
- 2 star anise
- 2 bottles of Union Wines’ Cabernet-Merlot blend
1) Peel large sections of peel from the clementines, lemon, and lime
2) Put the sugar in a large saucepan over a medium heat, then add the pieces of peel and squeeze in the clementine juice
3) Add the cloves, cinnamon stick, bay leaves, and about 10-12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan—then stir in just enough red wine to cover the sugar
4) Let this simmer until the sugar has completely dissolved into the red wine, then bring to boil—keep on a rolling boil for about 4 to 5 minutes, or until the syrup becomes thick**
5) When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes ladle it into heatproof glasses and serve
** The reason for making the syrup first is to create a wonderful flavour base by really enhancing the sugar and spices and getting them to infuse well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
Please enjoy responsibly and have a wonderful winter season!