Mulling Syrup For Wine Recipes

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.

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

Steps:

• In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.

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.