Mulled wine
HB-7662 · Hand-built original · British
Red wine simmered for an hour with citrus peel and juices, clove-studded satsumas and cinnamon sticks, sweetened gradually with caster sugar. Brandy can be stirred in to taste before straining and serving hot.
BritishDrinks and cocktails1 hr 30 minServes 127 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: orange
Servings:12quantities adjust to match
Ingredients
- 1 large orange
- 3 lemons
- 12 cloves
- 2 satsumas or clementines
- 2 x 3¼ cups bottles red wine
- 2 cinnamon sticks
- 5½oz caster sugar (optional)
- brandy, to taste (optional)
Method
- Pare the zest from the large orange and the lemons in thin strips with a vegetable peeler, then squeeze the juice from those fruits and reserve it.
- Push the cloves into the two satsumas so the little oranges are studded all over.
- Pour the red wine and 1¼ qt of cold water into a large heavy-based saucepan and add the citrus peel, the reserved citrus juices, the clove-studded satsumas and the cinnamon sticks.
- Bring the wine mixture just to a boil, then lower the heat, cover the pan and let the mulled wine simmer for about 1 hour.
- Stir the caster sugar in gradually during the simmering until the wine is sweetened to your liking, using only as much of it as the pot needs, and stir in brandy to taste if you are adding it.
- Strain the mulled wine into a jug and serve it hot in cups.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
7 kcalCalories
0.2 gProtein
2.3 gCarbs
0 gFat
0 gSaturates
1.5 gFibre
0.6 gSugars
1 mgSodium
0 mgCholesterol
23 mgPotassium
19 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data