15-minute make: mulled wine syrup

Here’s an odd quirk of mine – I really dislike wine (red, white, rose, sparkling – everything) but I love mulled wine. I’m not sure what that says about my taste buds, but it makes perfect sense to me! So, today’s 15-minute make is a gently-spiced mulled wine recipe that just tastes like Christmas… and makes your house smell like it too. There’s a little more to it than the regular teabag-in-a-pan method, but you end up with a lovely syrup base that can be bottled and used on another occasion. A bottle of this mulled wine syrup would make a nice last-minute homemade Christmas present too.

Mulled Wine Syrup 

Makes 12 servings

1 orange
1 lemon, peel only
150g golden caster sugar
1 cinnamon stick
5 cardamom pods, gently bashed

5 cloves
Pinch grated nutmeg

Splash of red wine

 

Add to…
2 bottles of fruity red wine
150ml ginger wine

Orange slices to garnish

 

1) Squeeze the juice from the orange and place in a large pan together with the orange shells, lemon peel, sugar and spices. Add a small glug of wine (just enough to cover the sugar) and heat gently  until the sugar has dissolved, stirring every now and again. Bring to the boil and bubble for 5-8 minutes until you have a thick syrup. At this stage you can leave the syrup to cool slightly then pour into a sterilised bottle. If you’re thirsty now, carry on…

2) Turn the heat down and add the red wine and ginger wine to the saucepan. Warm through gently, giving it a stir occasionally Have a taste and add a touch of sugar or lemon juice if you need it. Serve in heatproof glasses garnished with orange slices.

{Photographs Hannah Queen / Recipe adapted from Felicity Cloake}