Mulling Syrup For Wine Recipes

MULLING SYRUP

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.

MULLING SYRUP FOR WINE

Steps:

• Put all the ingredients into a large pan with 900ml or 1 1/2 pints of water.
• Heat the mixture very gently to dissolve the sugar slowly, then boil for five minutes.
• Leave to cool in the pan.
• Sterilise a funnel by pouring boiling water over it, then use to divide the mulling syrup among three sterilised bottles (300ml or 10 fl oz each).
• Divide the cinnamon sticks and juniper berries among the bottles.
• Seal and store for up to two months.
• When ready to serve, pour the syrup into a pan, add three slices each of orange and lemon, plus a bottle of medium red wine.
• Warm through.

MULLED WINE SYRUP

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.