LET’S MULL IT OVER
Nothing says winter more than a warming mug of mulled wine
Even just the thought of mulled wine immediately makes us think of cozy fireplaces, warm blankets and the smell of toasted spices. Historically, heated wine was created by the Romans in the 2nd century to keep their bodies warm throughout winter. The inclusion of herbs and spices to the warmed wine was to avoid illness and improve the overall flavour of their not-so-delicious claret. Over centuries, mulled wine, or spiced wine as it’s also known, grew in popularity throughout Europe – particularly Sweden where it also goes by the name glögg.
With each country adding their own unique herbs and spices to the wine, this mouth-watering drink has become a European Christmas tradition over the years.
While making your own spiced wine is relatively easy, it has become even simpler with the Jam Shed Shiraz and mulled wine mix – which, for a limited time only, comes with all the spices you need to make the perfect mulled wine at home! TO MAKE YOUR OWN BATCH OF MULLED WINE, YOU WILL NEED:
• 6 whole cloves
• 1 cinnamon stick
• 1/4 cup brown sugar (optional)
• 1/2 roughly grated nutmeg
• 1 cup water
• 1 orange rind, finely peeled into large strips
• 1 bay leaf
• 1 star anise
• 1 bottle (750ml) fruity red wine (such as a merlot)
1. Heat cloves, cinnamon, sugar, nutmeg, water, orange rind, bay leaf and star anise in a large saucepan over medium heat.
2. Gently bring to the boil, then reduce heat to low and simmer for 10 minutes.
3. Add red wine and simmer for another 5 minutes on low. Remove from heat, strain and serve immediately. TOP TIPS
• Use an everyday drop – not an anniversary wine
• Experiment with slices of orange, stone fruit, cardamom etc
• When heating mulled wine, it’s important not to burn off the alcohol. The ideal temperature is 60 degrees – keep it slow and steady!
• For an extra kick of booze, add in a couple of tablespoons of orange-flavored liqueur, such as Cointreau