I could drink gallons of this over Christmas. But the pre-bottled stuff just doesn’t have the flavour punch or the fun, and this tweak on my usual recipe has some extra softness form the clementines and the sloe gin. Nothing says cosy more than a pan full of wine in warm spices and citrus smells wafting through the house.
Plus this doesn’t have the bags of white sugar that most do.
You can save time for parties etc by bagging up all your spices ahead using these:
Also a lovely present idea, or if you’re going to stay with family over Christmas.
- 3 whole cloves
- 2 whole Star Anise
- 2 juniper berries, bashed
- 1/2 cinnamon stick
- 1/2 vanilla pod, slit down the middle
- 1 bottle of (not total crap) red wine
- 2 clementines
- 1-2 tbsp decent honey (add according to taste)
- 50 ml sloe gin (optional, but its worth buying as it tastes amazing in my christmas cocktail with Prosecco. This is the king of sloe gins: Sipsmith Sloe Gin Liqueur, 50 cl)
Add the spices to a wide, heavy-bottomed saucepan on a low heat. Pour over the wine. With a potato peeler take a few slices from the clementines, slice them into 3 or 4 and squeeze the two ends of each into the wine spice mix.
Heat gently for 30 minutes – an hour, and then add the sloe gin and honey to taste, stirring to dissolve.
Ladle into mugs or bistro glasses with some clementine peel or piece.
And this is the dream Mulled Wine set, with a glass carafe sitting over a tea light stand to stay warm, I couldn’t help myself and bought it for the family we’re staying with at Christmas.
**If you really fancy a warm glass of this in a flash, these are the best of the bagged up versions, but sooo much better than the pre-bottled ones. Just add this to a bottle of wine and you’re good:**
And for some authentic Gluhwein: