Mulled Wine

In the winter warm up your guests with a delicious, hot toddy before dinner. Remember the flavour of mulled wine deteriorates if it is simmered for longer than 30 minutes.

YOU WILL NEED

  • 3 sticks cinnamon
  • 10 whole cloves
  • 10 black peppercorns
  • 2 star anice
  • 2 bottles medium, or full-bodied red wine
  • 4 strips zest from one orange, removed with a vegetable peeler, each strip about 5cm long, cleaned of any white pith
  • ½ cup (125 ml) sugar
  • 2-4 T (30-60 ml) brandy
Method

Toast cinnamon sticks, cloves, peppercorns and star anise in a heavy-bottomed saucepan over medium-high heat until fragrant (about 2 minutes). Add wine, orange zest and sugar. (Can be prepared in advance to this stage.) Cover partially and bring to simmer, stirring occasionally to dissolve sugar. Reduce heat to low and simmer 30 minutes until wine is infused. DO NOT BOIL.

Strain through fine-mesh strainer. Pour infused wine into a jug. Discard spices and orange zest. Stir 2 tablespoons of brandy into wine. Pour into small mugs and serve. Keep the rest warm on a candle warmer.

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