It’s been a long time between weekend recipes, Stylers. I apologise. The thing is we haven’t actually had a lot of down time over the weekend of late.
May disappeared in sea of kids’ social commitments and we hit the first weekend in June a little bit excited at the prospect of NO SCHEDULED ACTIVITIES.
This sent me into a mini kitchen frenzy, racking my brain and leafing through cookbooks to remember what we used to cook last winter. Saturday was a particularly grey day and Mr SY had his mind set on lighting the brazier in the courtyard … which got my mind set on making a drink to enjoy by said brazier.
And then I remembered whipping up a batch of Jamie Oliver’s mulled wine the year before and liking it a lot. Almost too “a lot”.
This recipe is a slight variation on Jamie’s. I wanted to play with reducing the sugar content and I also swapped out the clementines for an orange. I had intended to include the bay leaves he had in his recipe … they just got lost somewhere between the fruit and veg store and home.
I also made up the syrup quantities according to his recipe but put away half for this weekend … rather than add the two bottles of wine when it’s just us … like I may or may not have done last year. Oops.
We did use Chianti but I’ve used a Merlot for this recipe too. Oh, and like all drinks, they taste way better out of a jar . They just do. Sourced mine here.
1. Add the orange, lime and lemon peel, juices, Natvia (or sugar), spices and a splash of the wine into a saucepan over medium heat.
2. Stir until dissolved.
3. Bring to boil and let simmer for about five minutes, stirring occasionally, until mixture is thick and syrupy.
4. If using just one bottle of wine, remove half the syrup and reserve for another night. Otherwise use two bottles for this quantity of syrup.
5. Reduce heat to low and slowly add the wine to gently warm. You don’t want to boil the wine or you’ll boil off the alcohol.
6. Serve immediately and dream you’re in a ski lodge being served by a Swiss god-like creature named Hans.
Have you tried mulled wine before? Made your own? Any secret ingredients to share?
For more winter food and drink inspiration, download the latest edition of Beverley Magazine.