Click through to read my full commentary, or if you’re just here for the booze, the recipe itself is below. Happy December holidays, folks.
Created by PK on 23 December 2015
As promised to folk on Twitter, coming to you live from a southbound train, until I lose my wifi connection somewhere in the Yorkshire Dales. If you’re not fond of my notes with 52 million little asides, proving why I am not a cookbook writer, there will be a tidy recipe version at the end. … Continue reading Paige’s Mulled Wine: bring me bread and bring me wine →
- Prep Time: 10m
- Cook Time: 7m
- Total Time: 17m
- Serves: 4
- 1 bottle of strong red wine
- 2 cloves
- 1/2 teaspoon mixed spice
- 1/4 teaspoon grated nutmeg (from whole if possible)
- 1/2 stick cinnamon
- 1 piece of peeled root ginger (1/2 in/1 cm long)
- 1/4 teaspoon vanilla extract
- 100 grams granulated sugar (US folk: just under 1/2 cup)
- 1 clementine or satsuma, or 1/2 orange
- 1/2 unwaxed/washed medium lemon
- 2 cardamom pods, slightly crushed
- Mix sugar and spices together, dry, in a cold saucepan.
- Peel (avoiding the pith) and juice the lemon and orange. Add the juice and peel to the cold saucepan and stir until evenly distributed.
- Add ginger piece and vanilla extract to the cold saucepan and stir once more.
- Add a slug of wine, adding additional if juice doesn't fully cover the sugar.
- Put the saucepan over medium-high heat, stirring with a wooden or silicone spoon, until the mixture comes to a boil.
- Let the syrup mixture boil for 4 to 5 minutes, stirring periodically.
- Turn off the heat and let the syrup come down from the boil. Set a metal strainer into a heat-proof glass measuring jug and carefully strain the spices and rind out of the syrup. Set the strainer aside and let the contents cool before throwing away.
- Carefully pour the syrup back into the saucepan, then add the rest of the wine.
- Warm over low heat, stirring gently to combine, until the wine comes to a very low simmer. Serve immediately in small mugs.