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Friday, 20 December 2013

Mulling syrup recipe

If you're anything like me you'll be a big fan of mulled wine, or mulled cider, in the festive season. 

Any excuse to mull things and create a warm, spiced, yummy boozy drink always goes down well. 

We heard someone on radio 4 a few days ago talking about mulling syrup, as an easier way to mull things without boiling off the all important booze getting that tannin aftertaste that mulled wine so often has. 



I don't actually mind the tannin taste, but I did think that having something sweet and spiced ready to just add a slug to a mug of warmed cider or red wine - or even apple juice for the kids - sounded like an idea I could get behind. 

So we made some. And by we I mean I watched my husband do it.

I googled around for some recipes and showed them to my husband, and he said he could do better - so I trusted it to him, and he performed magic. 

And so that nobody has to miss out, here is that magic. This recipe makes loads - enough to share with friends and family, or just really go mulling wild this Christmas. 

Ingredients; (shove this all right into a pan as you read it) 

350ml apple juice
350ml orange juice
300ml water
1 large orange, sliced
1 large apple, sliced
500g sugar (we used granulated; I think swapping some for brown sugar would add another nice undertone to this)
around 20 cloves
2-3 cinnamon sticks
1 nutmeg; grate half into the pan, then lob in the other half as is. 
5 cardamom pods
A generous pinch of ground all spice
1 inch of ginger root, peeled and sliced
1 star anise
10 coriander seeds

Bring all this slowly to a nice heavy simmer and make sure the sugar has all dissolved, then turn it down to a gentle simmer and leave it there for around half an hour. 

Let it cool a wee bit (because it is hotter than the SUN) then strain it (we sieved ours - you could strain it through a muslin to get it even clearer, but we liked the bits of fruit and spice still floating in it - you just want the lumpy bits out!) then decant into sterile jars/bottles to either stash in your own fridge or give as gifts. 

This should do pretty well for a couple of weeks in your fridge. I laugh as I type that, because as if it's going to last and not just be guzzled. Also nice on pancakes. Yep. I went there. 

As an added bonus, lay the fruit slices and ginger slices out on an oven tray to dry out - bonus candied fruit with a lovely spiced flavour for use in baking. 

I have no idea when I turned into this person. 

But I like it. 

I've also wrapped all the presents, so will be spending my weekend boozing. Yes I will. Mmmmmmmmmulling. 



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