Mulling Syrup Recipe and Our Secret Mulled Wine Ingredient
Turns out that you guys loved our mulling syrup. A lot.
We don't make it any more so we are sharing the recipe and our secret ingredient for making Mulled Wine...
Make a batch and use it for Mulled wine, apple juice, cider, Spiced Bellini and cocktails... and bottle it up for thoughtful last minute gifts.
- 500g sugar - we use golden granulated
- one litre water
- two oranges - sliced
- whole cloves - about 10
- cinnamon sticks - 2
- Put everything into a large saucepan (if you've got a brew bag you can put the oranges and spices into this. If you don't know what a brew bag is, ignore this bit)
- Heat until sugar is fully dissolved and then simmer gently for 15 minutes
- Turn off heat, put lid on and leave overnight to infuse and cool
- Next day - filter through a fine sieve (or remove brew bag) and you are ready to go!
- To bottle it - clean your bottles thoroughly with hot, soapy water (or in dishwasher) and dry in oven. Heat mulling syrup and pour into clean bottles.
- If you are going to use it in the next week no need for the above - just pop it into a clean jug or bottle and keep it in the fridge
Spiced Orange & Almond Cake
Don't throw the leftover spiced orange away - use it to make Claudia Roden's Orange and Almond Cake . Just remove the spices and pips then follow the recipe. Perfect to go with your Mulled Wine! If you haven't got time now the oranges will keep in the fridge for a week or freeze indefinitely.
Pop one bottle (750ml) of decent, heavy red wine (Shiraz/ Syrah, Malbec, Rioja, Tempranillo) into saucepan with 75ml of mulling syrup (or to taste, sometimes it has a stronger flavour than others) and, secret ingredient, 200ml of lemonade. Heat, serve.
- Katy Newton