Mulled wine is wonderfully warming and it fills your home with sweet smelling thoughts of Christmas.
You can start with any old wine but I have only ever had the pleasure of sampling red. No two mulled wines are the same it depends on what you put in it.
I enjoy a glass of red wine occassionally but not being one for drinking or getting drunk I would rather have a nice warm soothing drink like mulled wine or mulled cider or even a spot of brandy or bailys in a nice mug of coffee. This is more my style.
My grandma would say it is difficult to give the exact proportions of ingredients like sugar and spice, as one person would find another persons taste very different.
Warm the wine with sliced fruit oranges and lemons are pretty and add to the aroma of the mix.
Cinnamon, cloves and nutmeg are a tradition. You can also find mulled wine teabags which also add to the flavour.
Vanilla pods add a bit of luxury.
Sweeten the wine with sugar to taste muscovado is best or honey.
Orange juice and a bit of port are also nice to enrich the flavour or even a dash of brandy.
Anything goes really try to experiment. Even a handful of dryed fruit is not unheard of ie raisins.
Nothing can go badly wrong as long as you dont let it boil. Boiling will turn the herbs, bitter and cause the alcohol to evaporate.
Mulled wine is a lovely on a cold winters night when all snuggled up in front of the open fire. An evening of romantic bliss.
Below is an easy recipe for mulled
1 bottle red wine
60g/2oz demerara sugar
1 cinnamon stick
1 orange, halved
1 dried bay leaf
60ml/2fl oz sloe or damson gin (optional)
Maureen`s RecipeThis has to be one of the bet I have had the pleasure to taste.A bottle of red wine,a carton of cranberry juice, about 6 table spoons of sugar, and 4 sachets of mulled wine spice ( from Sainsbury ) bring to almost boil and allow to infuse for at least 10 minute them warm up to serve.Can be put in a thermos mug or flask to keep warm.lovely recipe Thanks to Maureen
- Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.
- Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste.
- Off the heat, stir in the sloe or damson gin if you are using it.
- Strain into heatproof glasses and serve at once.