Preparation time: 15 minutes
Cooking 45 minutes
Total time: 60 minutes
Servings: 12 glasses
I LOVE MULLED WINE! :-)
It's a great way to make cheap wine rather tasty. So, as it's National Mulled Wine Day, I'll be mulling a vat full!
I've picked up a few tricks. For example, I always use stainless steel pans to make mulled wine. I once used an aluminum pan and the mulled wine actually tasted metallic – I won't be making that mistake again!
Also, I now know not to actually boil the wine as, not only does all the alcohol evaporate, but your mulled wine may even separate – not good.
And if you don't finish all your mulled wine, you are able to store it in the fridge for a few days. Just make sure you strain out all the fruit you have used.
For a great mulled wine:
1) You want a cheap bottle (you should never spend more than $10 on wine you are going to mull).
2) You want a red wine that is dry to semi dry.
3) If you're not a fan of using spirits in mulled wine, choose a wine that isn't very heavy on the tannins as your mulled wine can become bitter and unpleasant. If you like adding spirits, such as a sweet port, then you can get away with a heavier wine.
I've mulled a lot of wines in my time, so I've picked 2 of the best, inexpensive wines for you.
This Round Hill Californian Merlot has silky tannins, instead of strong ones. So even after mulling, the taste remains smooth.
If you like to add a dash of spirits to mulled wine, then this Petite Sirah from Peltier Station Winery is a much bolder wine. Plus, it has a dash of Viognier (a type of white grape) which adds a touch of sweetness.
There you go! Now get mulling with our easy recipe!
1 tablespoon of freshly grated ginger
A pinch of freshly grated nutmeg
1 orange and / or lemon
Juice of 1 orange
4 tablespoons of brown sugar
5 ounces of water
2 cinnamon sticks
8 star anise
1 bottle of either Round Hill Californian Merlot or Petite Sirah from Peltier Station Winery
1 tablespoon of port or brandy (optional, but recommended if using Petite Sirah)
How to make your easy mulled wine
Grate your ginger and your nutmeg, cut your lemon and / or orange into segments, and juice one orange.
In a pan, add the brown sugar and the water.
Now add your grated ginger and grated nutmeg. You can add them directly, or create a pouch using muslin to save you from having to strain the mulled wine later. Also, add your cinnamon sticks and star anise.
Heat the pan until you have a uniform syrup and all the sugar has dissolved.
Now add your bottle of wine, the orange juice, and fruit segments. Heat for 45 minutes, remembering not to allow the liquid to boil.
Take your mulled wine off heat, and either strain (if you added ingredients directly) or take out the muslin pouch. If straining, you can add the fruit segments, cinnamon sticks and star anise back in.
If using port or brandy, add it now and serve.
Happy National Mulled Wine Day!