Friday, June 25, 2010

Emma aime in the Kitchen: Mulled Wine

As promised last Sunday here is my recipe for mulled wine. Its actually a Delia Smith recipe and its very yummy and moreish on those cold winter days!

2 x 75 cl bottles medium to full-bodied red wine (Bulgarian Cabernet Sauvignon is ideal)
1 orange stuck with cloves
2 oranges, sliced
2 lemons, sliced
6 level tablespoons granulated sugar or honey
2 inch (5 cm) piece cinnamon stick
2 level teaspoons finely grated fresh root ginger or ground ginger
2 tablespoons fruit liqueur such as Cointreau, Grand Marnier or cherry brandy (optional)

Put all the ingredients in a saucepan with 2½ pints (1.5 litres) water then heat to simmering point, stirring until all the sugar has dissolved. Keep it barely at simmering point for at least 20 minutes – but do not boil or all the alcohol will evaporate.

This can be made in advance, then re-heated just before the party. Serve it warm in half-pint mugs (in which case there will be 12 servings) or else in 24 sturdy wine glasses.

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