PINEAPPLE AND PINK PEPPERCORN MULLED WINE
I love spiced mulled wine. Especially when there are chunks of spiced and wine-soaked fruit to enjoy too. Experiment with your favourite fruit – stone fruit also works really well.
750ml Rioja (red wine) 100g diced pineapple 4T coconut palm sugar 4 star anise
2 large cinnamon sticks 10 black peppercorns 4 cardamom pods, crushed 10 Szechuan peppercorns 1/2t pink peppercorns 6 cloves
200ml orange or
clementine juice sliced orange/clementine, cinnamon sticks and pink peppercorns, to garnish
Medium saucepan, muslin, serving jug and 4 heatproof glasses
1. Pour the Rioja into a saucepan and add the pineapple, coconut sugar, star anise and cinnamon sticks. 2. Cut a small square of muslin and place the black peppercorns, cardamom pods, Szechuan peppercorns, pink peppercorns and cloves in the centre of the cloth. Tie up with a piece of string and add to the saucepan. Place on a medium heat and bring up to a low simmer then leave to simmer gently for 15 minutes. Remove from the heat and stir through the orange or clementine juice. 3. Divide between the glasses, add a slice of orange or clementine to each. Add half a cinnamon stick and one star anise to each glass. Sprinkle with pink peppercorns and serve.