Best Ever Mulled Wine

combination recipe from Jamie Oliver & Adeline Lumiere

Come winter festivals in Sydney like Bastille Day or the Vivid Festival – we have the opportunity to taste a wonderful winter warming spicy wine- commonly called “Mulled Wine”. It is warm, aromatic and extremely comforting.

750ml dry  red wine- (e.g Cabernet Sauvignon)
150g castor sugar
1/2 cup orange juice
peel of one lemon
peel of one orange
4 star anise
2 cinnamon stick
7 cloves
1 vanilla pod
1 tsp fresh nutmeg (or use 1 tsp of powdered)

  1. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and the orange juice.
  2. Add the cloves, cinnamon stick and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.(a glug)
  3. Simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup.
  4. You need to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine.
  5. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.
  6. Serve hot with slices of fresh oranges.
  7. Tip- You do not want the wine to boil otherwise the alcohol will burn off- the taste is even better the next day.