No Mince Pie and Mulled Wine party would be complete without some mulled wine. This spiced wine is traditionally flavoured with the Christmassy flavours of nutmeg, cinnamon and cloves.
I think the practice of spicing and warming wine is pretty international, and many European countries have a version of it, calling it Glühwein, Glögg, or Vin fiert. In the UK, we are also quite prone to mulling cider in a similar way, which is fantastic after a day in the cold. One of my friends brought some cider too, so everyone got to try out the traditional taste of the West Country.
The recipe for red and white wine is essentially the same, and don’t let either of them boil.
Recipe: Mulled Wine
1 orange (mulled red wine)
½ Orange and ½ Lemon (mulled white wine)
100 g lichte basterdsuiker or soft brown sugar per 2 bottles of wine
Stud the citrus fruit with the cloves. If you are mulling red wine, then halve the orange before you do so.
Put all of the ingredients in a saucepan, and heat gently until the sugar has dissolved. Don’t let the wine boil.
If you have time (and no thirsty guests already) you can allow the spices to steep for a few hours, and reheat before serving. It will also be fine if you serve it warm, straight away.
Bay leaves are also an interesting addition to mulled white whine, so bung a couple of them in as you heat it.