As Christmas rolls over into it’s final and most interesting phase, the time has come to sit back and enjoy the show. This essentially means that folks far and wide can enter that gloriously heady period of excess where no food goes uneaten, and no drink unconsumed. So, let’s don the ugly sweater, pull up the hideous new socks, and dive headfirst into the festivities with a big old cup of Christmas Mulled Wine.
A Rich and Fruity Christmas Mulled Wine
Equipment
- 1 Zesting Implement
- 1 Sieve
Ingredients
- 60g (2oz) Light Brown Sugar
- 60g (2oz) Water
- 2 Oranges
- 12 Cloves
- 3 Sticks Cinnamon
- 2 Pieces Star Anise
- 2g (½tsp) Vanilla Extract
- 1g Nutmeg
- 750g (1 Bottle) Red Wine (see extra notes on wine)
- 70g (2oz) Brandy
Instructions
- Remove the peel from one Orange, ensuring the bitter pith is left behind (I use the small end of the cheese grater for this, as it is exactly the depth required to avoid the nasty white bit). Then squeeze out the juice from the same orange. This should result in around 4g of peel, and 80g of juice
- Place that 4g of Orange Peel, and 80g of Fresh Orange Juice into the large pot, along with 60g Light Brown Sugar, and 60g Water
- Add 3 Cinnamon Sticks, 2 pieces of Star Anise, 2g of Vanilla Extract, and 1g of grated Nutmeg
- Put the pot on a medium heat, and bring to the boil, stirring constantly. Then simmer for around 5 minutes
- Once satisfyingly gloopy, reduce to a low heat and add one bottle (750ml) of Red Wine
- At the same time, poke 12 Cloves into the remaining orange and toss it in the mix
- Cover the pot with a lid and leave it on the heat for around 20 minutes. Here, the liquid should remain hot, just shy of alcohol boiling point (The merest sign of bubbles)
- After 20 minutes, turn off the heat and throw in 70ml of Brandy
- Strain the resulting hot liquid into suitable drinking vessels, and garnish with slices of your favourite citrus, and sticks of cinnamon
- Sip nonchalantly as you recant Christmas tales of yesteryear
Nutrition
Christmas Mulled Wine Hints and Tips
Wine – in the interest of science, I spent a great deal of effort “researching” the best wine possible for this recipe. All in all, I “tested” 5 different bottles of plonk based on the recommendations of the trusty internet. Out of these, merlot proved a little too bitter, the cabernet sauvignon, while not altogether unpleasant, left me with a viscous headache the next day, and the mysterious ‘Vino Rosso’ came in a little sour and unbalanced. Proving a better option, the Shiraz blended well with the spices for a full-bodied experience, though, arguably a little rich. Coming out on top, however, I found a bottle of 60% Shiraz and 40% Grenache from Chile that provided the best results with a lovely, well-rounded and tasty flavour palette.
Boiling – while we want to draw the flavours out of the spices, the booze itself should sit just below the alcohol boiling point (78°C). To keep things in harmony, we will boil the spices in a sugar syrup, before turning down the heat, and adding the wine. Then, in order to minimise the angel’s share, we will add the Brandy right at the very end.
Brandy – Don’t go over the top here, anything low range that doesn’t taste like petrol will work just fine. Speak to your local booze vendor for advice, you should be able to find a decent cooking brandy for under $20. If unavailable, try switching out the Brandy for a good mid-range spiced rum like Captain Morgan Gold.
Pairing – It’s Christmas, the season of excess! so why not pair the mulled wine with some delicious Homemade Chocolate Truffles
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