Where do I begin? May be with mulled wine. Let me share the recipe with you. Take a shiny deep-bottomed brushed steel pan. Shake in a mound of fine castor sugar, scatter in broad sections of vibrant orange peel, shavings of yellow lemon rind and the almost neon-green young lime. Then squeeze in the juices of both the lime and the lemon. The spices follow suit. Snap the fragrant cinnamon into two and toss it in along with the citrus, then some cloves for pungency, a few scrapings of a nutmeg, a bay leaf and we are all set to get the fire started. Set the heat on low. When the sugar begins to melt and the other ingredients start to shift about, it’s time for our star ingredient to make an entry. In goes a whole bottle of a full-bodied Italian red wine. The joy of pouring it in and watching as it stains the others in the pan is a moment of pure joy. Now a heady aroma fills the air.
While there are many variations, I’m sticking to this traditional British recipe because it is just delicious. Mulled wine is a hot beverage that is perfect for chilly evenings. In the U.K., it is essentially the taste of Christmas. The ingredients are similar to what goes into a traditional plum cake. The wine, when heated, ensures that the flavours of the spices and fruit marry perfectly to create a yummy concoction.
As the mixture warms up, the sugar dissolves and it needs constant and gentle stirring. Only when deep red bubbles break the surface do we add the star anise. Allow it to infuse for a few minutes and then turn off the heat. Another option is to stir in a ladle of golden honey at this stage.
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Alternatively, keep the mixture a gentle five-minute simmer before taking it off the heat. The more you keep the wine mixture on the heat, the more alcohol gets evaporated. So it all depends on how much alcohol content you want in your mulled wine.
In Germany, mulled wine is called ‘Gluhwein’. My husband, who has lived there, says that this wine makes its appearance in markets from the first week of December onwards. All the stalls set up for the festive season churn out their own secret spice versions. Mulled wine experts suggest using a fruity inexpensive red wine because an expensive one needs to be enjoyed, alcohol and all! However, I’m told that not all Gluhweins are made of red wine. Friends in Bavaria say that the current favourite is one made of white wine. This was a surprise. White wine is usually associated with chilled fruit and warm evenings unlike the wintery red. I plan to try the white wine infusion soon.
There are even instances of using blueberry or cherry wine instead of just grape wine. Sometimes rum, brandy or whisky is added to make the cocktail more potent. Bits of ginger or even cardamom is added to vary the spice element. Port wine is sploshed in for those who like extra sweetness.
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Ginger biscuits or a spice-laden sugar loaf with candied fruits and nuts is a perfect accompaniment to a glass of hot mulled wine. Just reading about mulled wine tempted me to try it out. What better way to fill the home with the scent of Christmas. The chill of December and an unopened bottle of red wine in the rack seem the perfect reason to give the mulled wine a try. Those who have tried my wine savoured every sip, so I am happy I made it.
Read more about food on Shanthini’s blog www.pinklemontreerecipes.com