Name: Mulled Wine
Yield: For 8 to 10 servings
Ingredients: 5 cloves; 4 bay leaves; freshly grated nutmeg; 6 cardamom pods, crushed; 3 star anise; juice and peel of 3 clementines; 5 tbsp sugar; 2 (750-ml) bottles full-bodied red wine; about 1 tbsp (15 ml) gin per glass; 2 cinnamon sticks

Preparation info

For
8 to 10
servings

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

The kick is in the gin—you’ll see.

This is a good method for mulling wine, as the wine doesn’t simmer for hours and evaporate—such a waste.

I got this recipe from someone and have now given it my own twist. Oh well, that’s how it goes with recipes. You’ll probably do the same.

Ingredients

2 (750-ml) bottles full-bodied red wine
5 tbsp sugar

Method

Put about ½ bottle of the wine (no need to be very precise) in a large saucepan, along with the sugar and the clementine juice and peel. Add all the spices and simmer over low heat for 20 to 30 minutes.

Just before serving, add the rest of the wine.

Heat the wine until nearly boiling, then remove from the heat and let steep for about 5 minutes. Pour the wine into heatproof glass

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