megajester
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Anybody have any recipes and if so is it too late to be ready for xmas
Mulled wine
- Thread starter megajester
- Start date
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corby_brewer
Landlord.
This is the simple way -
· 1 bottle of red wine - a dry cabernet sauvignon is the most commonly used kind, but you can also go for a merlot or something along those lines
· ½ pint of water,
· 4 oz of sugar (brown sugar works best),
· 1 orange,
· 1 lemon,
· 4 cloves,
· 1 cinnamon stick.
Preparation:
Thinly slice the orange and the lemon. Pour the water into a pan and add the sugar and the spices. Heat until the mixture is boiling and then remove the pan from the hob. Now stir in the lemon slices. Let the brew cool off for about ten minutes. Add the wine, and heat up the mixture. Do not bring to the boil! You will evaporate the alcohol otherwise, which kind of defies the whole point of the undertaking. When your mulled wine is hot enough, take it off the fire again and strain it into a heated bowl.
Serve into mugs (wine glasses are likely to crack â or worse, explode â because of the heat) and add a slice of orange to each portion.
Mulled wine â the slightly more complicated approach
You can add plenty of other ingredients to your very own version of mulled wine:
Instead of sugar you could choose to go with a light corn syrup, for example (one cup will do in that case). And you could add some nutmeg to your mixture, too. Some people choose to not add the spices directly into the wine/water/sugar mix, but prefer to wrap the cinnamon, cloves, nutmeg and lemon and orange in a cheese cloth, and immerse it in the slow cooking brew like a tea bag. This process does take a lot longer though: give it at least two hours for proper infusion. Finally, you can spice up the proceedings a bit more by spiking your mulled wine with a quarter cup of brandy.
Or this -
Ingredients
2 Bottles of Red wine (a rough dark red is best)
Country wines with plenty of tannin do well. Bilberry, damson, blackberry, black plum and blackcurrant. Why the rough wines do better than the good ones when mulling wines I'll never know but its a fortunate fact, and its the destiny for my elderberry which never quite made the grade.
Four small oranges
1 Large lemon
Orange rind
Brown Sugar (or 2 table spoons of Honey)
12 Cloves
2 sticks of Cinnamon (Each 3 inches long)
(Aniseed & Fennel optional)
Instructions
1) Insert 4 cloves into each small orange
2) Grate the peal from the fourth orange and squeeze the juice into a cup
3) Grate the peel from the lemon and squeeze the juice into the cup of orange juice.
4) Add the grated orange & lemon peel and the three small oranges to into a pan
5) Add the Cinnamon sticks. (and optionally other spices such as Aniseed & Fennel)
6) Pour the bottles of wine into a pan and warm to about 60C (140F) (DO NOT BOIL).
7) If possible warm the glasses to be used
8) Add the orange & lemon juice
9) Add sugar or honey to taste, stiring while adding
· 1 bottle of red wine - a dry cabernet sauvignon is the most commonly used kind, but you can also go for a merlot or something along those lines
· ½ pint of water,
· 4 oz of sugar (brown sugar works best),
· 1 orange,
· 1 lemon,
· 4 cloves,
· 1 cinnamon stick.
Preparation:
Thinly slice the orange and the lemon. Pour the water into a pan and add the sugar and the spices. Heat until the mixture is boiling and then remove the pan from the hob. Now stir in the lemon slices. Let the brew cool off for about ten minutes. Add the wine, and heat up the mixture. Do not bring to the boil! You will evaporate the alcohol otherwise, which kind of defies the whole point of the undertaking. When your mulled wine is hot enough, take it off the fire again and strain it into a heated bowl.
Serve into mugs (wine glasses are likely to crack â or worse, explode â because of the heat) and add a slice of orange to each portion.
Mulled wine â the slightly more complicated approach
You can add plenty of other ingredients to your very own version of mulled wine:
Instead of sugar you could choose to go with a light corn syrup, for example (one cup will do in that case). And you could add some nutmeg to your mixture, too. Some people choose to not add the spices directly into the wine/water/sugar mix, but prefer to wrap the cinnamon, cloves, nutmeg and lemon and orange in a cheese cloth, and immerse it in the slow cooking brew like a tea bag. This process does take a lot longer though: give it at least two hours for proper infusion. Finally, you can spice up the proceedings a bit more by spiking your mulled wine with a quarter cup of brandy.
Or this -
Ingredients
2 Bottles of Red wine (a rough dark red is best)
Country wines with plenty of tannin do well. Bilberry, damson, blackberry, black plum and blackcurrant. Why the rough wines do better than the good ones when mulling wines I'll never know but its a fortunate fact, and its the destiny for my elderberry which never quite made the grade.
Four small oranges
1 Large lemon
Orange rind
Brown Sugar (or 2 table spoons of Honey)
12 Cloves
2 sticks of Cinnamon (Each 3 inches long)
(Aniseed & Fennel optional)
Instructions
1) Insert 4 cloves into each small orange
2) Grate the peal from the fourth orange and squeeze the juice into a cup
3) Grate the peel from the lemon and squeeze the juice into the cup of orange juice.
4) Add the grated orange & lemon peel and the three small oranges to into a pan
5) Add the Cinnamon sticks. (and optionally other spices such as Aniseed & Fennel)
6) Pour the bottles of wine into a pan and warm to about 60C (140F) (DO NOT BOIL).
7) If possible warm the glasses to be used
8) Add the orange & lemon juice
9) Add sugar or honey to taste, stiring while adding
megajester
Active Member
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Excellant thank you very much for your prompt reply
:
Rob
:
Rob
ash
Well-Known Member
I usually add brandy as well!! :twisted:
