Cookies on fushi.co.uk
We use cookies on our websites. You are free to manage this via your browser setting at any time. To learn more about how we use the cookies, please see our cookies policy.
The perfect recipe for warming mulled wine
01 Nov 2018
0 comments
Read 329 Times
If you end up out in the cold weather this Christmas season, it can be difficult to get yourself warmed up again. While you can get in from the cold and turn the heating on, it can be tough to chase away those last chills.
Mulled wine is a great way to enjoy a warming drink while also entering into the Festive spirit. As well as being a tasty tipple and getting rid of that cold feeling, the smell of wine mulling is quintessentially Christmas and can help put you into the mood for the season of giving.
One of the best ways to make mulled wine is to create a syrup with all the spices, rather than heating the wine for a long period of time. As well as taking less time, this traditional method ensures that your mulled wine has the right amount of sweetness, a real depth of flavour and that you don't burn all the alcohol content off.
This recipe from BBC Good Food is a simple one to try and is perfect for making large batches of mulled wine for parties.
Ingredients:
115g sugar
Four cinnamon sticks
Two inch piece of fresh ginger root - peeled and sliced
A small handful of cloves, or add them to taste
The zest of one orange
Two pints of port wine of claret - although any red wine is suitable as well as non-alcoholic alternatives.
Method
Put all of the ingredients, except the wine, into your pan along with two wine glasses of cold water. Heat the mixture gently until it is brought to the boil. Ensure that you keep stirring the mixture as it heats to stop the sugar burning.
Once the mixture starts to boil, reduce the heat and allow it to simmer - while continuously stirring - for around 15-20 minutes. The mixture will reduce down to create a thick syrup.
The syrup can be stored for a few days or used immediately, depending on how much mulled wine you want to make.
Simply add your wine or port to the pan with the syrup and stir well until all of the syrup has dissolved. Heat gently until the wine is hot, but not boiling, and serve immediately.
You can add cider or apple juice to the syrup instead of wine for a tasty alternative.
Recent Comments
- Carrot Oil for Face Mar 25, 2020Thank you for your message. Cold pressed carrot oil protects and preserves the nutrients of the carrots. Since the cold press presses the produce to extract the oil, no heat is involved. ... You get 100% of the vitamins, minerals, enzymes, and nutrients when you apply cold pressed oil on your face. Frying grated carrots which involves heat and oil will remove some of those nutrients. Hope this helps.
- Ashwagandha Dosage for AnxietyMar 25, 2020Very well written article indeed. Thank you for elaborating on so many levels and aspects of it.
- Carrot Oil for Face Mar 25, 2020hello there, must i used only cold-pressed carrot oil on my face? Does frying the grated carrots in coconut oil still maintain the nutrients necessary for the face?
- The Great Pomegranate Seed Oil Mar 16, 2020Dear Rose, Thank you for your message. You can mix equal amounts of Pomegranate seed oil and Rosehip oil.You can add 3-4 drops from each, mix and apply on your face. Hope this helps.
- The Great Pomegranate Seed Oil Mar 14, 2020Hello Fushi, could you Kindly advise exactly how many drops of oil should I use to mix to mix pomegranate and rosehip oil?
- The Rosehip Oil Diaries- Entry 1Feb 11, 2020Hello Asma, Thank you for your message. Being a carrier oil, Pomegranate oil is safe to apply on the skin without dilution. However, because of its richness it is often used at dilutions of approximately 5-15% in skincare formulations. Combining Rosehip oil and pomegranate oil will give you a deeply nourishing blend of particularly antioxidant- and vitamin rich oils. It may also support scars, wrinkles and premature ageing. Hope this helps.
