Mulled Wine Syrup Recipes

HOMEMADE MULLED WINE SYRUP

Homemade Mulled Wine Syrup image

A clean eating and paleo friendly homemade mulled syrup and mulled wine recipe, made with coconut sugar

Provided by Ciara Attwell

Categories Drinks

Time 25m

Yield 20

Number Of Ingredients 10

Ingredients

850ml water
450g coconut sugar or brown sugar
6 clementines, cut into quarters
8 whole cloves
2 cinnamon sticks
2 bay leaves
2 star anise
1/2 nutmeg, grated
1 tbsp vanilla extract (or a vanilla pod, split)
1/2 tbsp mixed spice

Steps:

Put all the ingredients together in a large pan on the hob. Over a medium heat bring the mixture to a boil, stirring regularly. Reduce to a high simmer for 20 minutes or until the syrup reaches your desired consistency, stirring every few minutes. As the mixture is cooking I like to push down on the clementines with a spoon to release as much flavour as possible into the syrup.
Allow the mixture to cool slightly before straining it through a sieve. Pour the sieved syrup into an sterilised air tight bottle.
To make mulled wine heat 750ml of red wine and 100ml of mulled syrup together in a saucepan on a low heat. Keep the mixture on the heat just long enough for it to warm up, you do not want it to boil. Serve in glasses with slices of orange and a star anise.

Nutrition Facts : ServingSize 1 Serving, Calories 92, Sugar 21.3 g, Sodium 16.7 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 0.7 g, Protein 0.3 g, Cholesterol 0 mg

MULLING SYRUP

Mulling syrup image

This spiced syrup works equally well for mulled wine or cider. Make a batch ahead of time for entertaining or make up a gift kit for Christmas

Provided by Lulu Grimes

Time 35m

Yield Makes 2 x 400ml bottles

Number Of Ingredients 7

Ingredients

250g caster or granulated sugar
2 oranges , halved
6 whole cloves
6 whole allspice
2 cinnamon sticks
¼ nutmeg , freshly grated
small piece ginger , sliced

Steps:

Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.
Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.
Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.

Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar

MULLED WINE SYRUP

Mulled Wine Syrup image

I used to be reluctant to open a bottle of wine at home unless I was entertaining, because I'd drink a glass or two and then have to contend with the leftover vino. There are various ways to deal with it (see sidebar, page 23), but once I discovered this idea from blogger Michele Humes on SeriousEats.com, it was a problem no more. Even lesser-quality wine becomes a deeply flavored condiment good for drizzling on ice cream, chocolate desserts, or citrus segments. It can be used for layering in a parfait with Greek-style yogurt (see page 161) or for hydrating dried cherries in a tart with almonds (page 163). I tend to use whatever spices strike my fancy at the time; with red wine, I like this particular combination, but whole cinnamon, cloves, and/or allspice, for example, could be used for a more pronounced flavor. The best thing about this syrup? Once you cool it, it can be refrigerated in an airtight container indefinitely.

Provided by Joe Yonan

Yield Makes 1/2 cup

Number Of Ingredients 5

Ingredients

1 1/2 cups red wine of any variety
1/2 cup sugar
1 vanilla bean, split (not scraped)
2 whole star anise
1 teaspoon pink peppercorns

Steps:

Combine the wine, sugar, vanilla bean, star anise, and peppercorns in a wide pot or skillet over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then decrease the heat to medium; cook until the liquid becomes syrupy and has reduced by about two-thirds, about 10 minutes.
Use a fine-mesh strainer to strain the syrup into a small container; discard the spices and let cool. Use immediately or cover and refrigerate.
Use white wine instead of red, and use 1 vanilla bean and five or six 1/4-inch slices of fresh ginger.

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