This versatile Mulled Wine recipe can adapt with the weather. Serve chilled on a hot day or warm in the cooler months. It's delicious either way!
Mulled wine started in Rome in the 2nd century and was used to fulfil their love of alcohol and as a way to warm up in the colder months. It quickly spread across Europe and has been popular ever since. This version is adapted for the warmer Australian conditions.
Put the sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and water. Bring slowly to the boil, stirring to dissolve the sugar.
Simmer for 2 mins, then pour into a large jug and leave to cool.
Add the lemon and mandarines, both thinly sliced, to the jug along with the Cointreau, Brandy and red wine.
Stir well, then cover and chill for at least 2 hrs or overnight if you can.
Serve chilled or over ice, with a twist of orange peel and a star anise.
For a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.
Ingredients
Directions
Mulled wine started in Rome in the 2nd century and was used to fulfil their love of alcohol and as a way to warm up in the colder months. It quickly spread across Europe and has been popular ever since. This version is adapted for the warmer Australian conditions.
Put the sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and water. Bring slowly to the boil, stirring to dissolve the sugar.
Simmer for 2 mins, then pour into a large jug and leave to cool.
Add the lemon and mandarines, both thinly sliced, to the jug along with the Cointreau, Brandy and red wine.
Stir well, then cover and chill for at least 2 hrs or overnight if you can.
Serve chilled or over ice, with a twist of orange peel and a star anise.
For a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.