Easy Mulled Wine & Ginger Beer Recipe

December 23, 2014

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.

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