Mulled wine....and cider

sleepystar1975

Does anyone have a nice recipe for mulled wine and mulled cider they are willing to share with me. Ever since I tried my first sip of mulled wine on tuesday (at the tender age of 31) I've been desperate to make some of my own. And then someone at work said they've tried Mulled cider too, which I'd love to try.
Thank-you to anyone who helps:beer:

zenmaster

Check the spice rack in supermarkets. You can buy little sachets of spices especially for this. They look like tea bags. You pour the wine/cider in a pan, add a couple of these and gently heat. I grate a bit of orange or lemon peel in too.

Cheers:beer:

computerwoman

:xmastree:Hi for ginger wine.
1 bottle castle wyness ginger flavour concentrate
2 litres (3.5pints) of water
add 1 kilo (2.2lbs) sugar
boil for a few minutes
and then add 2.25 litres (4 pints) of cold water
SHAKE THE BOTTLE WELL and mix in the castle wyness
do not use enamelled ware
fill warm into clean bottles and stopper with clean corks
for a stronger flavour use up to 1 litre less water
if made for immediate consumption (1-2 days)
add one crushed campden tablet to the cordial immediately prior to bottling to aid preservation.
campden tablets are available from any good wine making shop
do not drink any cordial which has become cloudly.
I use a couple of 2 litre coke bottles works good for me and the kids love it as well as the adults

MULLED CIDER
1.2 LITRES (2 PINTS) CIDER
2 SMALL EATING APPLES
4 CLOVES
150ML (1/4 PINT) WATER
55G (2OZ) SOFT BROWN SUGAR
CINNAMON STICK
5ML (1 TEASPOON) GROUND GINGER
1 ORANGE
METHOD
bake the apples, stuck with 2 cloves each, heat the cider, separately, heat the other ingredients (except orange) until sugar dissolves, then simmer gently for 5 minutes.
put the baked apples and sliced oranges in your punch bowl, strain in the spiced water and pour in the hot cider.

if you serve your 'mull' in glasses put a spoon in first to prevent cracking the glass.

BISHOP'S WINE
1 bottle red wine
1 orange stuck with cloves
cinnamon stick
peel of 1 lemon
sugar to taste

method
put the orange and cloves into a large pan and add wine.
leave to steep for half a day to allow them to flavour the wine then add other ingredients and warm for about half an hour before serving.
if you prefer, use 1 bottle sherry or port to 300ml (1/2 pint) water instead of the red wine.

SPICY FRUIT PUNCH
600 ml (1 pint) orange juice
300ml (1/2 pint) pineapple juice
600ml (1 pint) water
55-100g (2-4 oz) caster sugar
juice and peel of 1 lemon
1/2 x 5ml (1/2 teaspoon) grated nutmeg
1/2 x 5ml (1/2 teaspoon) mixed spice
4 cloves

method
heat ingredients gently together until the liquid has absorbed the spice flavours, decorate with fruit slices if wanted.

ORANGE GROG
3 oranges
300ml(1/2 pint) water
125g (4 oz) caster sugar
8 x 15ml (8 tablespoons) dark rum

method
wash the oranges
pare the rind and then squeeze the juice from two of them and slice the third one thinly
put the water into a saucepan with the pared rind and caster sugar and heat gently till the suger dissolves
add the orange juice and remove from the heat
put 2 x 15 ml (2 tablespoons) dark rum into each of four heatproof glasses and strain the orange syrup on to the rum
put in the orange slices
serve immediately

hope these help T:xmassmile

sleepystar1975

Thanks both of you, I shall look forward to trying these this weekend!

computerwoman wrote:

if you serve your 'mull' in glasses put a spoon in first to prevent cracking the glass.

How does that work then-I haven't come across this tip before!

computerwoman

sleepystar1975 wrote:

Thanks both of you, I shall look forward to trying these this weekend!


How does that work then-I haven't come across this tip before!

have no idea but my son got told this at chef's college, and I've also seen it done on a cooking programme.

dlb

I do my mulled wine in the slow cooker, really easy, use the `tea bag` type spice thing, 2 bottles of red wine, brandy, sugar and throw in slices of orange and lemons. Leave on low setting for a few hours yummmmmyyyyy!! And very strong!!

N9eav

Do heated mulled ciders and wines remain alcoholic?

dlb

N9eav wrote:

Do heated mulled ciders and wines remain alcoholic?

Well i dont know about everyone elses but mine is mind blowing, dont need alot at all before i fall over!!:rolleyes:

N9eav

I just thought that if you heat alcohol is loses its potency. I don't want to offer it to those driving

Gillby1

Nope - the alcohol isn't lost through heating. Plus, you have to add brandy for that extra kick, so it's stronger than a normal glass of wine!

LewisC_2

Do a search for the German equivalent, Glühwein - much better!