Mulled Wine
It’s the Winter Solstice, and a cold rainy night.
Perfect timing for testing our Mulled Wine collection of ceramics.
These vessels are made with a groggy red clay that contrasts with the beautiful glossy black tenmoku glaze. Add your favourite mulled wine recipe and you have a warm cosy evening by the fire ahead of you. If you don’t have a favourite recipe, we have added one for you below. (with credit to Annabel Langbein for the base recipe to which we have added a few extra spices!).
Mulled Wine.
10 whole cloves
2 whole star anise (or if you are lacking those we use 4 cardamon pods)
2 cinnamon quills
2 bay leaves
2 springs of Thyme (our addition)
1 tsp of peppercorns (our addition)
1 orange or 2 mandarins, finely sliced.
2 cups apple juice
1 cup caster/superfine sugar
1 tsp vanilla extract
2 bottles red wine, such as merlot
½ cup orange liqueur (optional)
Bring all ingredients except wine and liqueur to a simmer in a large pot, stirring until sugar has dissolved (about 15 minutes). Add wine and liqueur, if using, reduce heat to low and allow to warm through without boiling (5-10 minutes). Strain off fruit, spices and bay leaves if desired, or leave them in the mix. Serve hot.
Alcohol-Free Mulled Wine
To make drink with no alcohol use grape juice instead of wine and leave out the orange liqueur.
