This comes up as a popular post around this time every year. I posted it previously under Lovely P’s (that’s the missus) Perfect Mulled Wine Recipe, so here it is again, with a slight improvement.
It involves creating a syrup first which can premade (allowing all the lovely wintery spices to infuse)
Step 1: make the mulled wine syrup
- 9 ounces of golden caster sugar (about 255 grams)
- 3 cinammon sticks
- 15 juniper berries
- 10 whole cloves
- Teaspoon of ground whole nutmeg
- 2 tablespoons Grand Marinier
Put all the ingredients into a saucepan with around 1.5 pints of water and slowly bring to the boil. Allow to simmer for 5 minutes, then allow to cool. Feel free to store for a couple of weeks.
Step 2: Making the mulled wine
Pour about a mug, give or take, of syrup for each bottle of red wine (750ml) into a saucepan with three or four segments of orange.
About the wine
I recommend not spending too much on the wine, but don’t go for the cheapest of the cheap either. You want something with a bit of body, so go for a Chilean or Australian Cabernet, Merlot or Shiraz. You’ll find one “on sale” for €7-€8 in most supermarkets.
Heat up the wine & syrup mix really slowly – if you do it too fast you’ll burn off all the booze. As it’s heating up, add some Port (a glass or two) which will add further depth and warmth to the mix.