Mulled Wine
Mulled wine is traditionally served
on Alsacian and German Chrismas markets. It is the
cold country's sangria, a great way to warm up. There
are dozens of recipes, here's ours.
- Ingredients (for 10 to 15 people)
- Red wine (3 litres; no need to use great wine, I usually use 3 euro/litre wine in a box)
- Rum (about 150 ml)
- 3 clementines
- 12 cloves
- 1 nutmeg, grated (or a tablespoon of the powder
stuff, if you don't have actual nuts)
- 3cm piece of ginger, grated
- 5 cinnamon sticks
- 5 star aniseed
- 150g(?) brown sugar
Method
In a large pot, bring a cup of water to the
boil.
Meanwhile, grate the netmeg and ginger.
Grate the zest off the clementines.
Toss all the spices (cloves, nutmeg, ginger,
cinnamon, aniseed, zest) in and boil until fragrant (i.e. a few
minutes).
Add the wine, bring to a gentle simmer.
Add the clementines, with skin,
chopped up.
Simmer for an hour.
Add the rum and sugar, stir and taste.
Serve hot!
Mulled wine should be a good balance between strong, sweet
and spicy, you may need to adapt rum and sugar quantities a
little depending on the wine you use.
