Spiced Mulling Syrup
By Rachel Davies
When it’s cold and dark outside, and the end of the year is nearing, the only place to be is inside, preferably near a fire and sipping on something warm.
Mulled wine is my absolute favourite drink at this time of year. The smell from the spices fills the whole house, and there’s nothing more festive than that, along with some mince pies in the oven.
I posted my favourite mulled wine recipe here a while ago.
What makes it so good is that you make a syrupy reduction of all the flavoursome parts, before gently heating the wine and Cointreau.
What this means is that the alcohol isn’t burnt off, whilst the flavour from the spices and fruit has plenty of time to infuse, so you get the best of everything!
For the Festive Edible Gifts class this year I developed a recipe that creates a similar syrup.
It’s a great thing to keep in the fridge at this time of year – just heat some along with a bottle of wine and you’re good to go. And it also makes a lovely gift.
I hope you enjoy making it, especially the smell as the spices, oranges and flavours all come together and fill your kitchen with warmth.
Spiced Mulling Syrup
Makes 2 x 400ml bottles
Ingredients
250g caster or granulated sugar
2 oranges, quartered
1 unwaxed lemon, peel only
6 whole cloves
6 cardamom pods, bruised
6 whole allspice
2 cinnamon sticks
A pinch of nutmeg, freshly grated
A small piece ginger, sliced
1 vanilla pod, halved lengthways
Method
- Put all the ingredients into a saucepan with 750ml water and bring slowly to a simmer, stirring occasionally, making sure the sugar has completely dissolved.
- Turn down the heat and simmer for 25 minutes. Strain through a very fine sieve or muslin, keeping the vanilla pod or cinnamon sticks if you like, and pour into sterilised bottles while still hot. Add the vanilla pod or a cinnamon stick to the bottle, and seal.
- Before giving away, add labels with serving instructions: Heat syrup with red wine, a splash of Cointreau and some slices of orange and apple.
- Syrup will keep in a cool place for up to 3 months.
Note: This also tastes amazing topped up with prosecco, and garnished with a curl of orange peel.
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