Mulled wine is a popular drink in the United Kingdom during the Christmas period and is a main feature at the many christmas markets that are held in most cities. It's perfect for a cold winters night after a long week at work, when you want to just sit down and relax in front of an open fire and watch Christmas movies.
There is multiple different recipes out there for Mulled Wine but all have the same theme; wine simmered with spices and sweetener. Whatever version you choose, the fragrance of spiced wine gently bubbling makes for a warm welcome. Here are two recipes to choose from during this festive season. Why not try both?
1. Mulled Wine with Ginger and Elderflower
Ingredients:
6 whole cloves
Zest from 1 large lemon, removed in strips with vegetable peeler
½ cup honey, or more, to taste
1 1¼-inch piece fresh ginger (no need to peel), cut into 4 pieces, all smashed
½ vanilla bean/ pods
2 750-milliliter bottles medium-bodied dry or off-dry white wine
1 cup elderflower liqueur
Stick the cloves into 2 or 3 strips of the lemon zest. In a medium saucepan, over medium heat, bring ½ cup water and the honey to a simmer, stirring to dissolve. Add the ginger, vanilla, and about two-thirds of the lemon zest strips (including the clove-studded pieces) and simmer, partially covered and stirring occasionally, until fragrant and thickened slightly, about 5 minutes. Add the wine, cover partially and simmer until the wine is infused, at least 1 hour (do not allow to boil). Add the elderflower liqueur, stir to mix, and continue to simmer for about 5 minutes longer. Taste and adjust the seasoning with a little more honey if necessary. With a slotted spoon, remove and discard the ginger, vanilla bean pod, cloves, and lemon zest.
Meanwhile, heat small mugs or heatproof glasses with hot water. Cut the remaining lemon zest strips in half lengthwise to make as many pieces as people you’re serving. Empty the mugs or glasses, add the mulled wine, garnish with zest, serve and enjoy!!
Ingredients:
2 medium lemons
2 medium oranges
10 whole cloves
5 cardamom pods
1 1/4 cups granulated sugar
1 1/4 cups water
2 (3-inch) cinnamon sticks
2 (750-milliliter) bottles dry red wine
1/2 cup brandy
Cheesecloth
Butcher’s twine
Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips; place the zest in a large saucepan. Juice the lemons and oranges and add the juice to the pan. Place the cloves and cardamom in a small piece of cheesecloth, tie it tightly with butcher’s twine, and add the bundle to the saucepan.
Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third (about 20 minutes.)
Add the red wine and brandy, stir to combine, and bring just to a simmer but don't let it boil!! Remove from the heat and remove and discard the spice bundle before serving. Pour into warm mugs or glasses and enjoy the festive flavors
