Mulled Wine

No winter season can ever be complete without a goblet of Mulled Wine! This European beverage becomes our all time favourite as the temperature drops and the reason we make a lot of pour decisions, because wine not? Also known as Glögg in Nordic countries, it is the signature Christmas cocktail to toast the season.

If you are looking for something meaty, we suggest marrying this deep, dark wine with Italian beef carpaccio or a gamey venison. Infused with spices, mulled wine also pairs well with strong salty cheeses. A platter of Blue cheese, Roquefort, Wensleydale and Comté cheese or a rich white wine fondue is highly recommended. These impeccable combinations make winter nights even more stellar!

Caters to: 10 tipples

Prep Time: 20 minutes

Challenge Level: Beginner

From The Pantry:

• 2 clementines or oranges
• 1 lemon
• 1 lime
• 200 grams castor sugar
• 6 cloves, whole
• 1 cinnamon stick
• 3 bay leaves, fresh
• 1 vanilla pod, halved lengthwise
• 1 nutmeg, for grating
• 2 star anise
• 2 bottles Chianti or other Italian red wine

Cook Away:

1. Peel large sections of clementines, lemon and lime with a speed peeler.
2. In a large saucepan, add sugar, peels, clementine juice and set over medium heat.
3. Add cloves, cinnamon stick, bay leaves, vanilla pods and 10-12 grates of nutmeg to the pan.
4. Now stir in just enough red wine to cover the sugar and turn the heat to low. Allow it to simmer until the sugar is completely dissolved.
5. Bring the mix to boil at high heat and keep on a roiling boil for 5-6 minutes or until a thick syrup consistency is reached.
6. Once the syrup is ready, add star anise and rest of the wine, keeping the heat at low (you do not want to boil off the alcohol). As the desired temperature is reached, strain into a jar or ladle into cups.
7. Garnish with a cinnamon stick and clementine peels to serve.

Featured Image Courtesy: billingtons.co.uk