How To Make Mulled Wine
Spiced mulled wine is a Christmas favourite and it’s very easy to make. Mulled wine takes about 50 minutes to make, because it needs time to infuse and cook. Express.co.uk talks you through BBC Good Food’s mulled wine recipe that serves six people.
What’s the best wine for mulled wine?
When mulling wine, you shouldn’t use an expensive wine.
Always use a fruity, young and bright red wine that is ideally unoaked.
Make sure it’s boozy and full of fruits and high tannins.
Some experts say you can use rosé or white wine too, if you like.
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How long will mulled wine keep?
If you can’t finish the mulled wine you make, you can save it for later.
If you leave it in the fridge in a covered container, it will last for about 24 hours.
If you put it in an airtight container after letting it cool at room temperature, you can store it in the fridge for up to three days.
Mulled wine with added fruit shouldn’t be left for longer than 24 hours because it will start to ferment.
Can you warm up cold mulled wine?
You can absolutely reheat your mulled wine, but never allow it to boil.
Pour the wine into a saucepan on low heat and stir it for a few minutes.
Wait until the wine is warm to the touch, but not boiling hot.
Never use the microwave to heat mulled wine because this might leave you with burnt-tasting mulled wine.
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How to make mulled wine
- 750ml bottle red wine
- 1 large cinnamon stick, or 2 small ones
- 2 star anise
- 4 cloves
- 2 strips lemon zest, pared using a vegetable peeler
- 4 tbsp caster sugar
Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan.
Cook on a low heat for 10 mins.
Remove from the heat and cool, leaving to infuse for about 30 mins.
To serve, heat without boiling and pour into mugs or heatproof glasses.
If you are using sloe gin, stir in about 100ml while heating the mulled wine.
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