Cooking time: 30mins
2 cups freshly squeezed orange juice
1/2 cup brown sugar
1” piece of lightly crushed fresh ginger
pinch of nutmeg
1 small orange
1 TB whole cloves
2 TB Mulling Spice Mix
1 bottle dry red wine
1/2 cup brandy or port
muslin bag, scrap of cheesecloth or infuser
Put the orange juice into a deep, lidded pan with the brown sugar, crushed ginger and nutmeg. Then stud the skin of orange with the whole cloves. Halve or quarter the orange and add it to the pan.
Put the Mulling Spice Mix into the muslin bag, infuser or tie it up in a scrap of cheesecloth and add to the mixture in the pan. Bring slowly to the boil and simmer gently, covered, for 20 mins.
Tip: the idea is to infuse the flavors of the spices before adding the wine to avoid overheating and losing precious alcohol!
Take the pan off the heat and add the wine - don’t waste a good bottle, this can be from the cheaper end of the market, but needs to be dry. Return the pan to the gentlest of heat and warm the mixture gently, covered, testing the temperature as you go. Under no circumstances should the mulled wine come close to boiling point!
Stir through the brandy or port and pour into warmed mugs. Slip into some ski pants and a turtle-neck, relax and enjoy!
Buy these ingredients at The Spice Diva Emporium!
Mulling Spice Mix