Well, ‘tis the season and all that! A winter favourite, guaranteed to put you in a festive mood. Just double or treble the quantities below if you’ve got loads of guests who need warming up.
The quantities are all guidelines, add more or less of anything to taste, I generally find roughly half juice to wine is a good balance though.
Useless fact: mulled wine is called ‘gløgg’ in Norway!
- 1 bottle red wine (something cheap but robust)
- ½ litre smooth orange juice
- 1 good slug of cooking brandy (optional but adds an extra kick!)
- 1 large orange, sliced
- 1 cinnamon stick
- 5 or 6 cloves
- 3 or 4 cracked green cardamom pods
- a pinch of allspice if you have it
- brown sugar
Put the wine and about ¾ of the orange juice in a pan. Add the spices and about half the orange slices. Heat through gently, making sure not to boil.
Let the spices infuse for about 15 mins, taste and then add sugar, more juice/orange slices/brandy/spices if you want.
Leave on a gentle heat for another 10 mins or so then ladle into mugs or heat-proof glasses garnished with any remaining orange slices if you’re feeling flash!
Jurancon Sweet Wine
Poached Pears in red wine and Madeira
Mussels in a white wine sauce