This is my method for making mulled wine which always goes down well on Bonfire night, Christmas gatherings or any chilly evening – I prefer my wine to be fairly sweet which makes it very moreish but the amount of sugar you need will always depend on the roughness of the red wine you decide to use – the better the wine the less sugar you need.
Remember you should never boil your mulled wine – you should just bring in up to point where you begin to see steam coming off the pan and then serve (If you go hotter you will boil the alcohol off – not a good thing……) I usually make mine an hour or so before I need it, so once it has reached the steam point I turn it off stick a lid on it and let the spices and fruit steep in the wine before bringing it back up to heat just before serving.
For each bottle of Red wine add:
250ml Orange juice (with bits rather than smooth)
80-100g Vanilla infused caster sugar (adjust this to suit)
50ml Brandy (add this at the end just before serving after you have taken the wine off the heat)
Then if you you are mulling 1-2 bottles add:
1 cinnamon stick
1 star anise
1/4 vanilla pod
2 oranges sliced and then 1/4rd except 2 slices that you stud the pith with cloves
1 lemon sliced and then 1/4rd except 1 slice that you stud the pith with cloves
If you are mulling 3-5 bottles in a great big pot then double the above fruit and spices
Note: if you are topping up the pot at any time stick to the ratio of the per bottle mix of OJ, sugar and brandy and add more fruit as required – as long as you top it up early (i.e. before you get to the bottom of the pot ideally about 50% of the original amount) then then level of spice should always be about right. – Don’t leave the pot on the heat – just give it a quick blast each time you are about to draw another glass if required.
If by some slim chance you end up with some left over either use it in a beef casserole or you could poach some pears – very yummy….