Traditional English Mulled Wine Food

TRADITIONAL MULLED WINE IN THE CROCK POT

Steps:

• Make the tea. Let it steep and cool slightly. Add to crock pot. (I added about 4 cups).
• Cut the lemons and oranges into slices. Add the red wine. Add the brandy (cognac could be substituted).
• Add sugar to taste.
• Add cinnamon sticks and cloves.
• Heat in the crock pot for approximately 3 hours, or until warmed. (I was turning the pot on/off when the wine got too hot/cold during the evening).
• Note: Never let the wine mixture boil, or it will spoil. I used home made wine that our friend had given us. I used Ginger Tea, but any herbal tea could be used ~ or ~ for a different taste, use orange or pineapple juice.

MULLED WINE

Steps:

• 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, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.

MULLED WINE

Steps:

• Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

TRADITIONAL ENGLISH MULLED WINE

Steps:

• Procedure Pre-heat the slow cooker on high as you prepare the ingredients. Pour the wine into the cooker. Cut thin slivers of rind from one lemon and squeeze the juice directly into the wine. Also add the rind. Cut the orange in half, stud one half with cloves and float it on the wine. Retain the other half of the orange for later. Add the herbs and spices and continue to heat on high for an hour. Add the sugar with stirring until it has dissolved, then turn to low. To serve, remove the lemon rind and orange half and stir in the Cointreau or brandy. Slice the remaining lemon and orange and float on top of the mulled wine. If using a slow cooker, this may now be left switched on, or switched off and taken to the table. In this instance leave the removable pot in the outer casing as this will act as a layer of insulation to keep the wine as hot as possible for as long as possible. Mulled wine should be served in napkin-wrapped glasses (goblets or tumblers). Jonnie Craddock, in his book Wine For Today,3 says, "...and pray remember to insert a silver spoon in each before pouring, lest you crack the glasses and thereby lose the contents..." Finally, add a spiral of lemon zest to each glass.