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jamie's mulled wine

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This is dead simple to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favorite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavors have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.

Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavor base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.

When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.

ingredients

• 2 clementines
• 1 lemon
• 1 lime
• 250g caster sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg, for grating
• 1 vanilla pod, halved lengthways
• 2 star anise
• 2 bottles of Chianti, or other Italian red wine

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1. by Sonia on Sat 31 Dec 2011 @ 21:41

Beautiful! I made a half recipe with only one bottle of wine, and used a Jackson Triggs Meritag. What an amazing depth of flavor, I will use a little less sugar next time though.

2. by Rachael on Mon 26 Dec 2011 @ 07:37

Jamie Jamie Jamie......this IS Christmas in a Glass..wondeful recipe and seeing as it is a chilly Christmas here in Australia (well...14degreesC rather than the normal 33) I thought I'd give it a go...found the Chianti at the local bottle shop (first bit of good luck), then put this on to mellow the soul. Well done...thanks for posting it...keep up the fantastic work, and I hope one day I can take my family on a white Christmas holiday and enjoy a REAL chilly English Christmas.One day. Merry Christmas to all the team. best wishes from New England NSW, Australia.xxxxxxxx

3. by Dan on Thu 22 Dec 2011 @ 11:32

Can this be scaled up? I have to do it for the office and was going to use 6 bottles.<br /> Cheers

4. by Max on Fri 16 Dec 2011 @ 19:27

Jamie, far too sweet... about half the sugar would probably be enough for this. We've just finished making this and having to add some apple juice/orange juice or more wine to balance the sugar! <br /> pity though the smell is delish!

5. by Alexis on Fri 16 Dec 2011 @ 12:33

How many servings does this recipe make?

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