Nothing beats a spiced, warming glass of mulled wine during the holiday season.
- 2 Clementines
- 4 Cloves
- 1 Cinnoman stick
- 1 Nutmeg for grating
- 1 Vanilla pod
- 1 Star anise
- 1 Bottle of red wine
- 1/4 Cup Brandy (optional)
- 1 tsp Honey (optional)
- 1/4 Cup Fresh whole cranberries (optional for garnishing)
- 1 tbsp Sugar
Cut one orange into quarters and slice the other in half. Place the sections into a medium heavy-bottomed pot and squeeze the juice from the remaining orange into the pot.
Add the wine and brandy to the saucepan, together with the sugar and honey. Add the cinnamon sticks, star anise, and cloves. Add about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir and take in the wonderful aroma.
Warm the mixture over medium heat until steaming (about 5 minutes), and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest of low.
Carefully taste and add a bit more sugar if you need it sweeter. Serve immediately or if you like it a bit spicier allow to cook for another 5 to 10 minutes.
Add the cranberries just before serving up.
The ideal reds to use are young, fruity and ideally unoaked. Look for Italian reds, Southern French or New World Merlot and Shiraz
Avoid red wines that are high in tannins or super oaky in flavour, like Cabernet Sauvignon, also avoid very light red wines, like Pinot Noir, because they don’t offer enough body to carry the spices.
Calories: 185kcalCarbohydrates: 22gProtein: 0.3gFat: 0.1gSugar: 22g