Mulled wine syrup
Mulled wine is a favourite winter-warmer for many of us, particularly during the Christmas period. It’s best to make a base syrup first for the spices to infuse, then just add some wine and warm it up. This mulled wine syrup can be made well in advance and bottled for later use – perfect for parties or even as a gift!
N.B.To ensure the syrup lasts longer it’s important tosterilizethe bottle well.
Ingredients
Method
- Put all the ingredient in heavy-based saucepan and add 1 litre of water. Slowly heat it up, occasionally stirring. When it reaches boiling point cook for 5 minutes, then turn off the heat and let it cool.
- Add the liqueur, stir well.
- Pour the syrup into the bottles through a sterilized funnel. Place the cinnamon sticks in the bottles, also the cloves & juniper berries, equally divided. Seal the bottles and store in a cool place for up to 2 months.
- To make mulled wine: pour 450 ml syrup and 1 bottle of red wine in a saucepan, add a few slices of orange or mandarin, then heat it up gently – but do not boil. Enjoy!