Mulled Wine Syrup Recipes

MULLING SYRUP

Steps:

• Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.
• Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.
• Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.

HOMEMADE MULLED WINE SYRUP

Steps:

• Put all the ingredients together in a large pan on the hob. Over a medium heat bring the mixture to a boil, stirring regularly. Reduce to a high simmer for 20 minutes or until the syrup reaches your desired consistency, stirring every few minutes. As the mixture is cooking I like to push down on the clementines with a spoon to release as much flavour as possible into the syrup.
• Allow the mixture to cool slightly before straining it through a sieve. Pour the sieved syrup into an sterilised air tight bottle.
• To make mulled wine heat 750ml of red wine and 100ml of mulled syrup together in a saucepan on a low heat. Keep the mixture on the heat just long enough for it to warm up, you do not want it to boil. Serve in glasses with slices of orange and a star anise.

MULLED WINE SYRUP

Steps:

• Combine the wine, sugar, vanilla bean, star anise, and peppercorns in a wide pot or skillet over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then decrease the heat to medium; cook until the liquid becomes syrupy and has reduced by about two-thirds, about 10 minutes.
• Use a fine-mesh strainer to strain the syrup into a small container; discard the spices and let cool. Use immediately or cover and refrigerate.
• Use white wine instead of red, and use 1 vanilla bean and five or six 1/4-inch slices of fresh ginger.

MULLED MAPLE SYRUP

Steps:

• Place syrup in a small sauce pot. Turn heat on low. Add cinnamon stick to the pot. Stud the orange rind with cloves and simmer for 15 minutes. Remove spices with slotted spoon and transfer to a serving pitcher.

MULLING SYRUP FOR WINE

Steps:

• Put all the ingredients into a large pan with 900ml or 1 1/2 pints of water.
• Heat the mixture very gently to dissolve the sugar slowly, then boil for five minutes.
• Leave to cool in the pan.
• Sterilise a funnel by pouring boiling water over it, then use to divide the mulling syrup among three sterilised bottles (300ml or 10 fl oz each).
• Divide the cinnamon sticks and juniper berries among the bottles.
• Seal and store for up to two months.
• When ready to serve, pour the syrup into a pan, add three slices each of orange and lemon, plus a bottle of medium red wine.
• Warm through.

MULLED WINE, BUT CHILLED

Steps:

• Place a coupe glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, dry quickly, and pour in the drink into the now-chilled glass.)
• Prepare the syrup: Gently run the ginger under water to remove any traces of dirt. If the ginger is thin-skinned, leave the skin on. Otherwise, peel. Use the larger holes on a box grater to grate the ginger, and add to a small saucepan. Place over medium-high heat.
• Add 1 1/2 cups water, cinnamon sticks, cloves and peppercorns. Bring to a boil, then lower the heat and simmer on medium until the liquid reduces by about half and is very fragrant, about 20 minutes.
• Add the sugar and cardamom, and stir until the sugar dissolves. Remove pan from the heat, and set aside to cool completely. Strain through a fine mesh sieve. This makes about 1 cup. Store in the refrigerator for up to 2 weeks. (You can use this in place of a standard syrup in another cocktail.)
• Prepare the cocktail: In a cocktail shaker filled with ice, combine the wine, Cognac, vermouth, 1/2 ounce mulled simple syrup and lime juice. Shake and strain into the chilled glass.