It's becoming a bit of a tradition where I make a Christmas gift for clients who visit me in the days leading up to Christmas. This year it was soap! A few luckier ones got mince pies as well. Other years it's a mulled drink.
I've now started doing the mulled wine reception at my church after the carol service. Catering for 100+ people, it HAS to be a home-made recipe.
MULLED WINE RECIPE
2 bottles of red wine
1-2 bottles of water (use the red wine bottles)
6 oz sugar
1 large cinnamon stick
6 cloves
2 cardamon pods
peel of 1 lemon, no pith
mandarin peel
Put everything in a saucepan over low heat. Bring slowly to a simmer for 30 mins to 1 hr.
Quantities for 100 people:
10 bottles of red wine
6 bottles of water (use the red wine bottles)
1 1/2 lb sugar
handful of cinnamon sticks
24 cloves
8-10 cardamon pods
peel of 4 lemons, no pith
12 mandarin peels
1 lemon cut up or the juice of 1/2 lemon
Notes:
1) Empty the bottles of red wine, then use said bottles to measure the water.
2) I prefer to use the peel of the fruit rather than the fruit itself. All the flavour comes from the peel.
3) Buy the cheapest red wine you can find. You're going to dilute it and taint it with spices so don't waste your money on something which, an hour later, you won't recognise!
For those who don't want an alcoholic drink, here's my take on mulled ginger beer.
MULLED GINGER BEER
2 litres of ginger beer
1 litre apple juice
root ginger to taste, peeled and bashed
4 star anise
1 large cinnamon stick
peel of 1 lemon, no pith
6 cloves
1/4 teaspoon cayenne pepper (optional)
Put everything in a saucepan and heat gently for 30 mins to 1 hour. The cayenne pepper will give it a kick. Use more or less root ginger depending on how gingery you want it to be.
