Mulled wine is one of the favourite Christmas drinks during the festive season, so we thought we’d share our fail safe recipe for you to try this weekend.
This tasty drink first came onto the scene in the 2nd century, when the Romans used to heat up their wine to keep themselves warm in the cold winter months. As the Romans conquered more and more of Europe, the popularity of mulled wine spread. Today it is considered a classic; whether you make it a tipsy tipple with a splash of brandy or a less boozy version of spice infused apple juice.
Our recipe is a traditional one from the super lady that is Mary Berry and is really easy to make! Ingredients:
2 x 750ml bottles red wine
1 large orange
2 satsumas or clementines
2 cinnamon sticks
150g caster sugar (optional)
brandy, to taste (optional)Method:
- Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve.
- Stick the cloves into the satsumas.
- Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar).
- Strain the mulled wine and serve hot in cups.
Do you have a favourite flavour combination? Let us know!