« back to recipes search results
The German version of Mulled Wine – a marvellous winter warmer.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
2x6cm/3in Cinnamon sticks
3 blades of Mace
4 whole Cloves
1 teaspoon Nutmeg (freshly-grated if possible)
1 sprig of Mint
2 tablespoons (30ml) Sugar
The juice and rind of ½ a Lemon
1 bottle of Red Wine
100ml/4 fl.oz Port(optional)
1. Put all the ingredients into a pan (stainless steel if possible) – except the Port.
2. Simmer for 15 minutes, without boiling.
4. Strain the mixture into a serving container – add the Port.
If making ahead of time, and re-heating – do not boil. See ‘Grog’; ‘ Mulled Wine; French’; ‘Mulled Wine; Strong’; Mulled Ale’;