Mulled wine recipe for Winter

· Blog
Jul 6th, 2011 | By | Category: Blog

Mulled wine recipe NZMulled wine recipe

It’s a favourite of mine once the temperature drops and I’m in need of a warm drink. What could be better than enjoying Mulled wine in front of an open fire?

Mulled wine is basically all about red wine and spices, but there are so many different ways to make it. People get confused about what to put in to the mix to get the best flavour. So I thought I’d make it easy for you and describe my favourite recipe. I hope you like it as much as I do.

Ingredients:

  • One bottle of red wine (suggestions: Cabernet Sauvignon, Malbec, Merlot, and Syrah/Shiraz, but not a Pinot Noir)
  • One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
  • One peeled and sliced lemon (keep peel to add zest to taste in cooking pot)
  • 1 tsp ground nutmeg
  • 2 tsp ground ginger
  • 5 whole cloves
  • 3 cinnamon sticks
  • 2 Star anise
  • 1/2 cup sugar (or honey can be substituted)
  • 2/3 cup brandy or cognac (can be missed if you’ve none in the house)
  • 1/2 cup water

Preparation:

Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have blended well it is ready to serve. Pour into mugs (leaving seasonings behind), garnish with a blood orange segment !

Prep Time: 05 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Written by Jayson Bryant

Jayson’s roots in wine began when his father literally dragged him round France and injected his passion into him. From the age of 8 his family took month long holidays in France travelling through all regions and sampling their wine.
UnScrewed has reinvented the concept of wine tasting in New Zealand and along the way found a new and willing audience. In addition to encouraging straightforward wine tasting, Jayson educates viewers about the effects of regional factors (soil, sun, wind) on wine flavours, and how to buy wine.

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  • Thevaradis

    This looks delicious! How many people would it serve? And would I need to adjust quantities of liquid if I made it in the slow cooker? Thanks, Nicole

    • http://twitter.com/Jayson_Bryant Jayson Bryant

      Usually serves 4 people with a few glasses, but simply double the wine, but not necessarily the spice and herbs, for larger groups.

  • Davert

    reduce spices by 50%

  • http://billbennett.co.nz billbennett

    I learnt the hard way not to cook this for too long — all the alcohol evaporates.   

    • Bonnie_nz

      Bugger… The alcohol in mine certainly didn’t !!