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photography by Eva Kosmas Flores

A traditional drink during those cold winter evenings, mulled wine has its roots in Europe and has since travelled across the globe, filling homes with the rich and sweet smells of warm spices, citrus and fine wine.

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As rumour has it, wine and viticulture were brought to Europe by Roman legionnaires, and they started trading their recipes. The word ‘mulled’ comes from an Old English word meaning ‘muddled’, dating back to the 14th century. People believed it was a way of saving wine that was about to spoil, so the process of mulling wine came about.  In Sweden it is called Glögg, the French named it Vin Chaud, and Germany calls it Glühwein, referring to the glow the hot beverage released as a red-hot poker was used to heat it up.

Mulled wine is something to be casual about – play around with the recipe and feel free to experiment with different spices. Add a dash of ginger, for some extra kick in the brewing pot.

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Cyd Converse, The Sweetest Occasion | Local Milk

The citrus works brilliantly with the warm spices to create a kind of winter sangria effect which never fails to please.

– The Guardian

Indulge in a Mulled Wine Recipe

by Jamie Oliver

Ingredients

  • 2 clementines
  • 1 lemon
  • 1 lime
  • 200 g caster sugar
  • 6 whole cloves
  • 1 stick cinnamon
  • 3 fresh bay leaves
  • 1 whole nutmeg , for grating
  • 1 vanilla pod , halved lengthways
  • 2 star anise
  • 2 bottles Chianti or other Italian red wine

 

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Directions

Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar.

Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.


“Most mulled wine recipes begin with dry red wine, and many recipes call for the wine to be fortified with brandy, port or cordial.”
– September Oaks

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Anthropologie Blog

“Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.”

– Jamie Oliver


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