Spring has not quite arrived in the UK. I’m not going to say anything else about this – I’m really afraid I might jinx it, but I must post this before the weather becomes warmer. Two weeks ago it snowed here. OK. Stop. But in case you’re wondering, that’s why we’re still drinking mulled wine in April.
In general I think it’s best to go for a fruity full-bodied red, but this depends on personal taste. If you like to drink the wine you choose on its own, then you will like it when it’s mulled. This is J’s simple recipe which always worked for us. The roles were reversed this time: he was by the stove, I was taking the photos. Except the one with the glasses. (Was going to forget that! He wouldn’t have minded but I said it for the sake of completeness.) I don’t really need to say this but If you’re in Malta, forget about this until December!
We started to use this recipe with these quantities while in Michigan; that’s why I have also given cup measures. The equivalent ml measures are an approximation, but still valid. A slight variation will not make much of a difference here.
- 2 cups/500ml water
- ½ cup/100g caster sugar
- 1 stick cinnamon
- pinch of nutmeg
- ½ teaspoon cloves
- 2 small star anise
- 2 large oranges, cut in slices
- 1 bottle of red wine
Place the water, caster sugar, cinnamon, nutmeg, cloves and star anise in a deep pot, on medium heat, bring to the boil, then simmer gently for 5 minutes.
Take the pan off the heat. Steep the sliced oranges into the syrup mixture for around 15 minutes. Pour in 1 bottle of red wine (the deeper, the better).
Reheat the wine and fruity syrup mixture, but do not boil. Strain the wine, using a sieve and serve hot.
The recipe is here, ready for the cold weather, whenever that hits you! You guys in Oz – are you next? Enjoy.