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Foodie Gifts No. 2: Mulling Syrup

Mulled wine. Need I say more? Alright, perhaps mulled cider, or even mulled apple juice. But mulled wine in particular. Warming, flavourful, spicy, full of body and flavour. A dangerous combination. (Mulled wine may have been a contributing factor to why I now have a husband. I like to think it was entirely down to my sparkling personality, wit and good looks, but I suspect a glass or two of mulled wine at my 21st birthday party was at least 10% of the reason behind us hitting it of so well!)

Mulled wine syrup then promises the heady heights of a well infused drink without the waiting around. I like the idea of giving it as a gift (it has now been given as a housewarming gift) because I hope that people might enjoy it for themselves, rather than feeling that they need to be the host in order to serve up mulled refreshments.

It is very easy to make and smells beyond delicious with aromas of cinnamon and orange wafting through the house. The bottles however, are a bit of a faff to find, and expensive if you are wanting to give lots away – I ended up limiting it to only two bottles, so I may have to offer the recipients refills!

Pros: takes no time or skill to make.

Cons: difficult to get the right containers.

Recipe after the jump.

Recipe

Source

250g caster or granulated sugar

2 oranges, halved

2 whole cloves

2 cinnamon sticks

1/4 teaspoon grated nutmeg

1/2 teaspoon allspice

small piece of sliced fresh ginger

1 litre of water

1) Place all the ingredients in a pan and gradually bring to a simmer, making sure that the sugar dissolves by swirling the pan about. Leave to simmer for about 20 minutes. Then put to one side and leave to cool.

2) Reheat the syrup mixture, and then strain into the sterilised bottles whilst still hot. (To sterilise, wash in hot soapy water then dry in a warm oven)

Serving instructions: Mix 400ml of syrup with 750ml red wine (that’s a bottle!), or cider or apple juice. Heat, and then serve with a slice of apple or orange and a cinnamon stick.

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