I’ve been doing some serious research into mulled wine! Some of you may have seen the mulled wine recipe in my Entertaining book. This is a new version that varies the fruits and uses Australian pepperberries. You can also make it with regular peppercorns and it’s just as delicious!
Serves: 8 – 10
Time: 20 minutes
Ingredients
- 750 grams (26.4 oz) medium-bodied red wine, such as cabernet merlot
- 1 mandarin, halved with skin on, gently squeezed
- 2 pears, peeled and quartered
- 2 small (or 1 large) green apple, peeled and quartered
- 150 grams (5.3 oz) sugar
- 200 grams (7 oz) water
- 1 pimento or allspice
- 1 cardamom pod, crushed
- 1 cinnamon quill
- 1 cm (1/2 in) piece fresh ginger
- 4 peppercorns, or Australian pepperberries
Method
1. Place all ingredients in mixing bowl. Cook 18 min/90ºC (195ºF)/Rev/speed 1.
If you don’t have a Thermomix, warm ingredients gently in a saucepan over low heat for 15-20 minutes, stirring occasionally and ensuring it doesn’t come to the boil.
2. Use a fine strainer to strain liquid into glasses or mugs.
Tips
- The cooked fruit makes a lovely topping for rice pudding, or can be served with cream or ice cream.
- Mulled wine keeps for three days in the refrigerator. Heat gently before serving, or drink cold.
Variations
- Adjust spices to suit your preferences and pantry.
- Use apple cider instead of wine. You can also use non-alcoholic cider.
More about this recipe
- The original version of this recipe appeared in the Romantic chapter of my Entertaining cookbook.
- See some great ideas for Romantic dining here, including a music playlist.