Time of Gifts Calendar: Day 4: Eden chef Tony Trenerry’s mulled wine recipe

December 4, 2010
Author: Tom

Our chef Tony has brewed up this winter classic with an extra kick to warm up even the coldest festive gatherings. Cook up a big pot, invite your friends over and ladle that grog!

mulled-wine-ingredients

Mulled wine recipe

Ingredients

  • 6 cloves
  • 2 bottles red wine
  • 2 cinnamon sticks
  • juice of 1 lemon
  • 150g brown sugar
  • 500ml orange juice
  • 100ml vodka
  • orange slices

Method

Gently heat the wine with the spices and lemon juice until the mixture is hot but not boiling. Gradually stir in half the sugar, then the orange juice and heat for a few minutes without boiling. Turn off the heat, stir in the vodka, taste and add the remaining sugar until the mixture is sweet enough. Let everything settle for five minutes and then put a slice of orange in each glass before ladling the grog.

Spice facts

We grow the spices used in mulled wine in our Rainforest Biome – come and visit to see what they look like before they are processed. In the meantime, here are some interesting nuggets from the tumultuous histories of these spices:

  • Cinnamon (Cinnamomum spec)
    Origin: Ceylon (Sri Lanka)
    The 14th-century Arabs spread rumours that cinnamon and other spices were gathered from the nests of ferocious birds. Why? To keep the Europeans away – the spice trade was worth a fortune.
  • Cloves (Syzygium aromaticum)
    Origin: Amboina, Molucca Islands, E Indonesia
    In China, people used to chew these dried tree-buds to sweeten their breath before talking to the Emperor. The name of this spice comes from the Latin, clavus, which means nail.

Comments:
7 comments
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A Time of Gifts Calendar, Food
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7 responses to Time of Gifts Calendar: Day 4: Eden chef Tony Trenerry’s mulled wine recipe

  1. susie kew says:

    can you add pears and can you strain, re bottle and keep for and few months

  2. Hannah says:

    Susie, our chef Tony says: “I would not recommend keeping for any longer than you would keep an open bottle of wine; this is because the fruit juices will start to break down. I’m sure adding pears would be fine, but we chose citrus because it adds a bit of a zesty twist to the flavour.”

  3. Ana says:

    Hi, what is the best wine to use?? Thanks.

  4. leonard says:

    any wine can be used, usually red wine. in Italy and France they use cheap wines, since they are going to be heated and mulled. some countries prefer better wines. but a good table wine-red- should do.

  5. Michelle says:

    Hi there, is there a substitute for cloves? can i also put ginger into the mixture?

  6. Hannah says:

    Depending on personal taste, you can replace the cloves with a bay leaf instead. Yes you could add a couple of teaspoons or some fine slices of fresh root ginger. Our chef says it’s all down to individual taste. The same goes for your choice of spirit – he says “it’s lovely with a splash of sloe gin”.

  7. emzrules says:

    best mulled wine recipe ever!!!!!
    its so gooood;]

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