- Food & Drink
If you’ve read the comments on the Mulled cider post, then you’ll have read the story of the flaming pot incident. That incident taught me two crucial things about mulled wine:
1 Don’t put in so much hard liquor and fortified wine that it makes the atmosphere flammable
2 Buy pre-prepared blinis.
I love mulled wine and spend most of December developing a red wine moustache and ruining my teeth with glass after mug after pot of the stuff. The recipe below is for mulling a bottle of wine, but for a party, I normally start with 3 bottles of red wine, 1 bottle of Port, 1 litre of orange juice, 500g caster sugar, 3 oranges, sliced and stuck with 24 cloves, and 3 sticks cinnamon. The Port gives the mull depth, the orange juice adds citric bitterness and the sugar makes it as drinkable as squash.
1 x 75cl bottle cheap, fruity red wine (use something Spanish that costs £2.99)
300ml orange juice
200g caster sugar
2 sticks cinnamon
1 Pour the wine, Port and orange juice into a pan and stir in the sugar. Slice the orange and stick a few slices with the cloves. Add the orange slices and any juice that’s leaked out of them with the cinnamon sticks.
2 Gently heat the wine, stirring occasionally, until it is steaming hot and the sugar has dissolved. Turn the heat off, cover and leave it for an hour. To serve, reheat until it’s steaming hot again and ladle into mugs.