Mulled wine is, and always will be, the quintessential Christmas drink. When I was younger I called it Mouldy wine because I thought it was so gross. However, as I have become older (and somewhat wiser ) I find that I love the stuff. I remember that the first mulled wine of the season was always on Bonfire night, and then at Christmas my mum would cook up a huge batch of the stuff for us all to enjoy on Christmas Day when we were consoling turkey filled stomachs.
This take on the German Glühwein is my family own recipe, perfected over the years to keep you just the right side of absolutely steaming.
What you’re going to need is –
- One bottle of red wine (you can go cheap for this)
- Half a teaspoon of Cinnamon
- Half a teaspoon of Ginger or Cinnamon stick
- Half a teaspoon of Grated Nutmeg
- One clementine – cut in half
- A few cloves
- 3 tablespoons of sugar (or as sweet as you like it)
What to do –
- Get your cloves and press them into your orange, this stops them floating around in the pot and you losing them!
- Place you cinnamon, ginger, nutmeg cloves and clementine into a small muslin bag and tie securely.
- Pour your wine into a large saucepan, and sprinkle in the sugar
- Gently place your muslin bag into the wine
- Heat until its piping hot
- Remove the bag and serve it whilst its still piping hot
Note: Don’t have muslin? Don’t worry! Just place all the ingredients into the wine, when it comes to serving, just sieve the liquid so that you’re left with a clear and bit free mixture.
This mulled wine is synonymous with Christmas, and I promise will be an absolute hit with your family.
Special side note YOU CAN CHEAT! Get yourself one of the Barts spices mulled wine sachets, and forgot the cinnamon nutmeg, ginger and cloves. make sure you fish out the clementines though!
Merry Christmas everyone