Just what we need to feel cozy and warm this season –– a very good version of a Scandinavian style mulled wine from the cookbook "Roast Figs Sugar Snow" by Diana Henry.
Mulled Wine
Serves 4
INGREDIENTS
2 x 70cl bottle fruity red wine
200 g caster sugar
6 cloves
6 cardamom pods lightly crushed
1 cinnamon stick broken in two
Peel of 1/2 orange in broad strips, remove the pith
250 ml aquavit or vodka
75 g raisins
20 g nibbed or flaked almonds
250 ml Madeira or Marsala
1 tbsp Angostura bitters
Really generous slosh of Cointreau or other orange liqueur
Serves 4
INGREDIENTS
2 x 70cl bottle fruity red wine
200 g caster sugar
6 cloves
6 cardamom pods lightly crushed
1 cinnamon stick broken in two
Peel of 1/2 orange in broad strips, remove the pith
250 ml aquavit or vodka
75 g raisins
20 g nibbed or flaked almonds
250 ml Madeira or Marsala
1 tbsp Angostura bitters
Really generous slosh of Cointreau or other orange liqueur
INSTRUCTIONS
-
Put the wine into a large saucepan with the sugar. Gently heat, stirring to help the sugar dissolve.
-
Put the spices and the orange peel in a little muslin bag (you can just drop them in if you don’t have any muslin, but you will need to fish them out again), and add this to the wine.
-
Add all the other ingredients and simmer on a low heat for 15 minutes or so, but don’t let the mixture boil.
-
Serve in glasses with small spoons so that people can scoop out and eat the almonds and the boozy raisins.
Recipe via Diana Henry's Roast Figs Sugar Snow and photo via Cookie Kate
1 comment
Thank you for a perfect festive drink recipe.