It’s been a year since I had my first mulled wine in Europe and I so miss not spending Christmas there. We travelled through Paris and parts of Germany and I must say it was the best holiday I’ve ever had. Nostalgia pushed me into the kitchen and there i was looking up recipes to create a mulled wine that would go well with the Potato Salad, Bratwurst and Sauerkraut I had decided to make for dinner.
When I started to read through the recipes I realised a lot of the ingredients were much-needed in colder countries where the temperature dipped to under 5 and even went in the minus zone, in India and more so in Bombay who needs a wine that warms you up? The recipe has thus been tweaked for warmer weathers. It keeps all the essential flavours and Christmasy aromas intact, it’s just not as potent.
Time Taken 20 minutes
Equipment needed: Thick bottomed pan, hot plate or gas cook top
Skill levels: Basic
- 2 Clementines, 1 juiced up and 1 sliced round (you could substitute these for oranges)
- 1 lemon, sliced round
- 3 tablespoon of powdered sugar (you could use honey too)
- 2 cups apple cider
- 750 ml of red wine (I’ve used Dindori by Sula)
- 2 star anise
- 2 cinnamon twirls (I’ve used Sri Lankan cinnamon)
- 3 cloves
- 1 bay leaf
- 1 teaspoon of grated nutmeg
1. Place the sugar, juice of 1 clementine, 3-4 slices of clementine and lemon and apple cider in a pan and let it blend in together on a low flame.
2. When the sugar and juice blend in add half the wine and all the other ingredients.
3. Let it simmer over a low heat for 10 minutes, add the left over wine and take it off the heat. (do not boil it as the alcohol will burn off)
4. Pour into heat-resistant glasses and serve with sliced oranges, lemons and cinnamon sticks.