Head Chef Will's recipe of the month: Mulled wine
A quick an easy mulled wine recipe from Head Chef Will Carvalho for the festive season.
• 2 bottles of red wine
• 2 oranges
• peel of 1 lemon
• peel of 1 lime
• 250g caster sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
Peel large sections of peel from your oranges, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Allow to boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. This creates a wonderful flavour base by really getting the sugar and spices to infuse and blend with the wine. It’s important to make this syrup base before adding the rest of the wine because it needs to be quite hot, and if you do this with both bottles of wine, you’ll burn off the alcohol!
Enjoy a glass (or two) with a mince pie while you write your Chirstmas cards.