MULLED WINE SYRUP

mulled wine recipe

Mulled wine, done the traditional way, is a right bloody faff. And it takes an age. And it involves boiling the alcohol away – which, during the oh so stressful month of December, is completely unacceptable. Daddy TE has found a short-term pain, long-term gain way of dealing with this, which also fulfils my requirements of an easy non-alcoholic cocktail alternative.

mulled wine recipe

This syrup is completely non-alcoholic – a sugar and water mix infused with Christmas spices. It completely takes the pain out of mulling anything: wine, cider, apple juice. The mulling world is your oyster. Once you’ve knocked up the syrup, you’re five minutes away from a finished product.

mulled wine recipe

To make enough for four bottles of wine, you will need:

1.5L Water
16 tbsp Raw cane sugar
An Orange – zest and Juice
An (unwaxed) lemon – zest and juice
An (unwaxed) lime – zest only
Root ginger – about a thumb sized piece, grated
4 Cinnamon sticks
3 tsp ground nutmeg (fresh is best)
3 tsp Allspice
1 apple studded with cloves
1 apple roughly chopped
4 tbsp quality honey

mulled wine recipe

Method
Throw all of the above into a large pan
Bring up to a rollicking boil and keep it there for 15 minutes
Remove all of the fruit, and leave for the liquid to reduce by half (probably about 30 minutes)
Strain through a ‘jelly bag’, or if you’re normal and don’t have one of those, then line a seive with a j-cloth and pour the liquid through slowly.
Keep in a sterilised clip-top bottle and use as required!

mulled wine recipe
mulled wine recipe

 

Will you be giving this a go?

SHARE