![]() ![]() You can also add extra alcohol at the end of your recipe – experiment with sloe or damson gin for something a bit special. Other ideas include using vanilla-infused sugar for the base syrup, or brown sugar which will give the recipe extra warmth. You can experiment with different flavours in your mulled wine, depending on whether you like something with a little more kick, or you prefer a sweeter tipple. Gently heat the wine, and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine.It’s important to make a syrup base first because the sugar and spices need to get quite hot, but if you heat them this high once you’ve added the wine, you’ll burn off the alcohol.Keep the mix on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup.Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil.Alcohol free mulled wine omits the alcohol and uses something else in its place, often juice. The spices usually consist of cinnamon, cloves, cardamom, and star anise. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar. Traditionally, a mulled wine recipe is made with an alcoholic red wine, mulling spices and fruit such as oranges and. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.Use a speed-peeler to shave large sections of peel from the clementines, lemon and lime.Despite all the flavours that are added in the recipe, if you wouldn’t be happy to serve your bottle with food, then it’s best to avoid it! JAMIE’S MULLED WINEĢ bottles Chianti or other Italian red wine Tip: Don’t be tempted to scrimp too much on your bottle of wine. Then simply ladle it into glasses, as and when your guests pop in. The key to the perfect mulled wine is patience – let everything mull away and warm up gently so the flavours have time to mingle with the wine. But feel free to add any other spices you like to the pot as well star anise, cardamom, ginger and bay leaves all work well. The classic recipe is a celebration of traditional festive spices such as cloves, cinnamon and nutmeg. A pan of warming, spiced mulled wine (also called Glühwein) is the taste of Christmas in a glass – and it's dead simple to make. ![]()
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