Who likes warm wine with spices? I do! It’s so Christmasy and it smells delicious. I was thrilled when I was asked to photograph this spicy mulled wine and Copper Kettle Kumara Crisps – my favourite snack! The recipe is from Food to love
Ingredients / makes 6 standard cups
1/2 cup raw sugar
8 whole dried cloves
6 whole dried allspice
1 cinnamon stick
2 star anise
2 bottles red wine, shiraz/merlot
2 oranges or tangelos, washed
1 lemon, washed
1 lime, washed
Method
Make a little syrup to flavour the pot of wine; add sugar and 2 cups of wine to a small pot, then add all the spices and bring to simmering point. Simmer for about 20 minutes until the syrup has reduced by a quarter or until it is a thicker texture. Slice the citrus into even slices, try and keep them whole. Pour the remaining wine into a larger pot, add the sliced citrus and reduced syrup with spices. Bring the pot slowly to heat, just below simmering point. Turn it off and let it sit for 5 minutes before serving into mugs or glasses.
