Gourmet Recipe . Mulled Wine.
Wine was first recorded as spiced and heated in First Century Rome. The Romans traveled all across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube Rivers and to the Scottish border bringing their recipes with them.
Ingredients (makes 12 portions)
1 lemon, peel only
150gms white sugar
5 cloves, plus extra for garnish
5 cardamom pods
1 cinnamon stick
A pinch of freshly grated nutmeg
2 bottles of red wine
150ml ginger wine
Peel and juice 1 orange, and add to a large saucepan along with the lemon peel, sugar and spices. Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for 5 to 8 minutes until you have a thick syrup. Meanwhile, if you’re serving the mulled wine immediately, stud the second orange with 6 vertical lines of cloves, and then cut into segments to use as a garnish. Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through and serve with the orange segments as a garnish. Alternatively, you can allow the syrup to cool, and pour it into sterilised bottles for use at a later date.