Make your own Christmas mulled wine kit
This homemade mulled wine kit is a really easy gift to whip up and bring along to a Christmas party
If there’s one thing that gets me in the mood for Christmas it’s that first glass of mulled wine and this family recipe is a fail-safe. We usually have it on Christmas eve with homemade mince-pie as we’re wrapping up the last of the Christmas presents. However, this year I haven’t bought a single present and that’s because as a family we’ve agreed not to put ourselves under lots of pressure to spend obscene amounts on food and gifts. Instead, I’ll be putting together thoughtful, homemade foodie gifts just like this one.
When you don’t have a lot of money you start to really appreciate the small pleasures and I know from my own experience lately that a nice bottle of wine is a luxury I really savour when I have it. So here’s the full recipe for the mulled wine kit I made on The Hairy Bikers (you can watch again here until the 10th January). I’m about 10 minutes into the programme.
- 75 cl bottle of red wine
- 2 large cinnamon sticks broken
- Half a freshly grated nutmeg
- 1 tbsp dried orange/clementine and lemon peel
- 1 tbsp cloves
- 1 star anise
- 2 tbsp light brown sugar
- Pinch of ginger for heat
- Sterilise and dry a handkerchief size square of muslin.
- Using a vegetable peeler, peel the skin of 1 orange and 1 lemon. Lay the peelings on a tray and dry out on a very low temperature in the oven (e.g. 50ºC) for about an hour.
- If you want to make the peelings look a bit prettier, twist them around a wooden kebab stick and tie with string before popping them in the oven.
- Next, measure out all the spices and pour straight into the muslin and tie the muslin square into a pouch with twine.
- Tie the spice mix bag into your bottle of wine and decorate by attaching anything from cinnamon sticks, ferns, star anise or a dried orange slice, along with Christmas ribbon.
Don't forget to add the following cooking instructions to a luggage tag:
1. Pour the wine and spices into a sauce pan (add fresh orange slices if you wish to).
2. Cook on a low heat for 10 mins.
3. Remove from the heat and cool, leaving to infuse for about 30 mins.
4.To serve, heat without boiling and pour into mugs or heatproof glasses.