MULLED WINE

Mulled simply means heated and spiced.   Mulled wine has a long history, particularly in northern Europe .   In medieval times it was considered a health drink – and was certainly safer than water in those days!   The Victorians – renowned for their double standards - used to serve a version (called Negus) at children’s’ parties – so it was okay for the kids to drink but heaven forbid their mums should show an ankle!

The only rule for mulled wine is that you should NEVER let the mixture boil.   Otherwise the only thing holding you back is your imagination.   In addition to the basics, try adding herbal citrus tea, angostura bitters, raisins, blanched almonds, lemon/orange rind or slices of apple.   Here are some recipes to try: sample as you go along and adapt to suit your own taste.   In the unlikely event of any leftovers, use to poach pears for a divine dessert.

Earthbound Mulled Wine Sachets are available in-store (5 sachets - $7.50)

  RECIPES

Basic Mulled Wine

750ml red wine

1 cup orange juice

¼ cup brown sugar

¼ cup brandy

1 mulled wine sachet

Gently warm all ingredients on low heat, stirring until sugar has dissolved.   Remove from stove and allow to steep for 20 minutes.

Reheat – DO NOT BOIL - and serve.

Mulled Cider

2 L cider

¼ cup brown sugar

1 or 2 mulled wine sachets

orange rind

rum, brandy or calvados to taste

Follow instructions for basic mulled wine.

Mulled White Wine

2 camomile tea bags

2 cups boiling water

750ml dry white wine

½ cup sugar

1/3 cup orange juice

¼ cup light rum

2 tablespoons fresh lemon juice

1 mulled wine sachet

Brew tea in boiling water for 4 minutes, discard tea bags.   Combine all ingredients in a pan and

follow instructions for basic mulled wine

And finally, the Mother of All Mulled Wines – not for the faint-hearted!   We recommend you limit your intake to one glass only and do not attempt to make a second batch after consuming the first!

The Mother

750ml port

750ml Madeira

750 dry sherry

½ bottle red wine

1 mulled wine sachet

250g lump sugar

½ cup brandy

Combine all ingredients except sugar and brandy and follow basic recipe instructions.   Place a rack over half of the pan and arrange sugar cubes on top.   Warm the brandy, pour over the sugar and set aflame.   Ladle warm wine mixture over sugar until dissolved.