Let your mulled wine cool and infuse for a few hours if you can before using it, this allows the flavours to intensify.

When you fancy a glass of mulled wine, just defrost an ice cube of Mulled Wine Syrup, add your red wine, heat it up a bit and job done!

Just need one glass of mulled wine at a time? Decant your Mulled Wine Syrup using a sieve and discard the fruit, cinnamon stick, star anise and bay leaves.

If there are no sugar granules still appearing on the base of the pan then you are all set!

To check if your sugar has dissolved, tip your saucepan to a 45-degree angle so that the liquid slides to one side.

You just want to warm the wine through for the reasons given above. If making mulled wine immediately simply take 2 bottles of any red wine and pour them into your syrup. Your Mulled Wine Syrup is ready when it has reduced and become a light syrup. Give the liquid a stir every minute or so to ensure that it is not sticking to the base of the pan, but don't stir too much as it will cool the liquid and thus take longer to become syrupy. So, when we then add our bottles of wine, we only heat it all through and lose no alcohol content. This can take about 10 minutes.Īll we are doing here is reducing the flavours and creating a lovely, rich and intense syrup which will then form the base of our mulled wine. Simmer your Mulled Wine Syrup on a rolling boil until the liquid becomes syrup-like. Turn the heat up and bring to a rolling boil. Press your fruit down with your wooden spoon (or I use a potato masher for this!), so that you squeeze as much juice out of the fruit as possible. Heat on a low setting, stirring constantly until your sugar has dissolved. The larger the saucepan the better as it will have a greater base surface area, meaning your liquid will turn into syrup more quickly. Then add all of your ingredients to your saucepan or casserole dish. Slice your lemon and lime into slices of about half a centimetre. Peel your clementines and split them into segments. Instructionsįirstly, prepare all of your fruit. For a sweeter syrup use caster (superfine) sugar instead. Light muscovado sugar: or you can use light soft brown sugar. you can just use some cheap mulled wine too - the syrup will bolster it up. I just use the cheapest mini bottle of red I can buy. The same goes for the nutmeg (replace with ½ teaspoon of ground nutmeg) and cloves (replace with ¼ teaspoon of ground cloves).Ī small bottle of red wine (or about 200ml of a large bottle): any red wine will do, we boil the alcohol away from this first lot of wine anyway so the quality doesn't matter.

If you don’t have a cinnamon stick pop in a teaspoon of ground cinnamon instead.

They all happily mingle to bring Christmas to your glass of mulled wine. Large, heavy-based saucepan or large casserole dishĬlementines, lime and lemon: you can add the peel as well, but you will need to fish it out before serving.Ĭinnamon stick, star anise, nutmeg, cloves, bay leaves: a fabulous bunch of Christmas spices are used in this Mulled Wine Syrup recipe.If you prefer it a little sweeter just take a small saucepan, add the same amount of brown sugar and water, heat gently until the sugar has dissolved and then gradually add to your mulled wine until it reaches the level of sweetness you desire.Īs well as being super easy AND saving you the expense of buying mulled wine, another wonderful thing about making your own Mulled Wine Syrup is the gorgeous Christmassy aromas that fill your home whilst it bubbles away.īestows glorious Christmas aromas all around the house! ✔️ Equipment This Mulled Wine Syrup recipe creates a sweet but not overly sweet syrup because that's how I prefer it. The other reason was, of course, to create a base syrup for mulled wine, so that I can conjure up my very own mulled wine out of any bottle of supermarket red plonk whenever I feel the need over the coming festive season (which is quite often). It has been tested out on extended family who snaffled it up with great gusto and praise. This new Christmas Pudding alternative will be my next post. This is my take on an alternative to the traditional Christmas pud because 50% of my household is not in favour of the traditional model (personally I adore it, why does no one seem to like anything with dried fruit these days?!). For a start, I needed a rich and Christmassy mulled wine syrup for my new steamed sponge Christmas pudding. The reason for creating this Mulled Wine Syrup was twofold. This is THE BEST Mulled Wine Syrup! Simply add normal red wine to create the most amazingly rich, fruity and spicy Christmas mulled wine.

Wine for mulled wine