It’s the Most Wonderful Time Of The Year as the late and most definitely great Andy Williams once crooned. The Salvation Army are belting out beautiful brass-fuelled carols everywhere you go and Mulled Wine or Gluhwein is in the shops or in every boozer the length and breadth of the country. Sugary, artificially tasting hot gunge. Although I have to say at this juncture not the mulled wine or cider served at my local hostillery Westow House in downtown Crystal Palace, that is deliciously quaffabe, homemade, warming and really rather addictive. Please note the phrase homemade. Forget the ‘authentic gunge’ currently being peddled around the country and spend the money on fruits and spices to make your mulled wine taste totally Christmassy.
To make a great mulled wine, you need a handful ( or so) of simple and easily attainable ingredients to make your party or gathering go with a swing. So stick on the Andy Williams, Bing and Wizard and try our very own version of this festive classic.
Lover of Creating Flavours Mulled Wine
- 2 oranges, sliced
- 1 whole orange
- 3 unwaxed lemons, sliced
- 2 cinnamon sticks
- A handful of cloves
- 2 star anise
- 1 tbsp of all spice
- 2 bottles of red wine ( Cab Sav or Beaujolais )
- 1/2 a bottle of cognac ( optional, it’s Christmas!)
- 2 cups of orange juice
- 1 cup of sugar ( more if you have a sweet tooth)
Pour the red wine into a large stock pot and heat gently, keep it warm, not simmering and definitely do not boil. Once the wine is warmed, add the sliced oranges and lemons. Push the cloves into the whole orange and add to the mix. Add the sugar, juice and remaining spices and warm for 20 minutes or so. Add the cognac and continue to stir. Check for sweetness levels and keep on a very low heat for a further 20 minutes. Remove from the heat and allow to stand so that the flavours infuse. Reheat when needed.