Zane-tacular mulled wine recipe
Mulled wine is a winter delight. For those nights when a nice red wine just isn’t enough.
But it doesn’t have to be complicated. You can usually cobble it together from ingredients you already have. Sometimes the best recipes are the ones you come up with yourself, or adapt from someone else’s. For a cook like me, I like to keep it dead simple.
Here’s a recipe that worked really well for me. Of course, all the measurements are my personal taste, so you can tweak it however you like.
1/2 cup pure orange juice (Nippy’s is best)
1/2 cup castor sugar (or any other type of sugar)
1 star anise
1 cinnamon stick
1 tsp cloves
1 tsp nutmeg
one orange, thoroughly washed
750ml bottle of the cheapest red wine you can find.
(I’m told Merlot is best, but anything will do)
In a medium saucepan, heat the orange juice on very low heat, and gently stir in all the sugar and spices without delay.
Roughly grate the orange to add its rind into the mixture, but hold on to the orange.
Stir occasionally for about 5 minutes.
Add the wine, keeping the heat very low. The last thing you want to do is boil the alcohol away. It should take about 5 minutes to heat through, but longer is fine.
While the wine is heating, chop up the rest of the orange into small wedges or cubes.
When serving, use a paper filter to sieve the mixture. Serve in ceramic cups for a medieval theme. Add a few pieces of orange to each cup, and add the cinnamon stick for an extra garnish.
with thanks to Adeline & Lumiere for the idea and the photos.