Hot Mulled Wine

Nothing warms up a Winter party like hot mulled wine whether you're outside watching fireworks or sport, returning from a brisk winter walk, or coming in from the cold to start the Christmas festivities.

This delicious recipe is easy to make and looks really impressive when served from a big steaming punch bowl.

Hardys Stamp of Australia Shiraz Cabernet Sauvignon, is a deep plum coloured wine with red cherry and blackcurrant fruit flavours. With just a hint of spice, it is the perfect base for your mulled wine.

You will also need:

3 litres of Hardys Stamp of Australia Shiraz Cabernet Sauvingon
2 litres of water
3 cm piece of fresh ginger
1 cinnamon stick
1 tsp juniper berries (optional)
1 tsp fennel seed or 1 star anise
1 tsp allspice berries (or 1 tsp allspice powder)
12 cloves
12 cardamon pods
1 orange
1 lemon
Approximately 4 tbsp sugar

 

Method:

Peel the ginger and almost slice it through several times to expose the middle. Lightly crush all the spices in a pestle and mortar.
Peel the orange and lemon, reserving the flesh for later.
Put the peel and spices in a big pan (preferably stainless steel). Pour over the wine and water and bring to a simmer. Then take off the heat and cover the pan, leaving it for a few hours or even over night so that the spices infuse.
When ready to serve, pour the steeped wine through a sieve into another pan. Bring the wine to a gentle simmer, do not boil, and then remove from the heat.
Stir in sugar to taste. Cut the oranges and lemons into slices and add to the wine. If desired, pour in some Brandy or Port before serving for extra firepower!

Serve in mugs or let it cool a little before serving into thick heavy glasses.

Note: To make smaller portions of this recipe use a single bottle of wine, and a quarter of all other ingredients.

Hardys Stamp of Australia Shiraz Cabernet Sauvingon retails at £6.49 and is available at most supermarkets and all good independent wine retailers.

Recipe courtesy of http://www.hardys.com.au/