Unal is undoubtedly the mixologist of the house. Having been the go-to cocktail man down at Buzz for years (along with the lovely Ertas of course), he certainly has the knack of mixing booze into dreamy concoctions fit for even the fussiest and most decerning of tipple connoisseurs. But when it comes to a mulled wine recipe, Unal’s comment of “it’s just warm sangria”, started my Dad off on a “well that’s selling it short” lecture that resulted in a trip to Migros (local supermarket) and Fethiye spice stall (back of the Fish Market) on an ingredient hunt. The result? Yesterday was Dad’s teach Unal to make Mulled Wine day!
I can’t say this recipe is all my Dads. I did see Delia make an appearance on the iPad so I’m pretty sure the basis of the brew came from her. But wherever it stemmed from, the room smelt fantastic when I walked in from work. It’s true, there is nothing more Christmasy than a hot cup of warming spiced mulled wine whilst you’re watching The Grinch on TV with the kids hurtling around chanting “only 5 days till Santa”.
So here it is, my Dads (fairly boozy) Mulled Wine Recipe:
Dads Mulled WinePrint This
- 1 75cl Bottle Red Wine (something fruity like Cabernet Sauvignon, we used Dikmen in Turkey)
- 1 Small Orange (whole) plus 1 orange (sliced)
- 1/2 Lemon (sliced)
- 3 Whole Cloves
- 2 Tablespoons Brandy or Grand Marnier
- 2 Tablespoons Honey (or c2 tablespoons granulated sugar)
- 1 Star Anise
- 2 Cinnamon Sticks (plus more to serve)
Dads boozy mulled wine
1. Poke the cloves in the whole orange (we used 3 as it’s quite a strong flavour, Delia’s recipe calls for 4 or 5 – up to you. Place in the bottom of a deep saucepan.
2. Add all the ingredients along with 600ml of water and bring to a very low simmer over a very low heat (you don’t want it to boil as the alcohol will evaporate).
3. Let the flavours infuse for around 20-30 minutes, the room should start smelling fabulous!
This is enough for around 6 large glasses, or 12 average wine glasses. You can keep the pot warm on the hob at a very low simmer, the longer it’s left, the deeper the flavour (all good stuff!). To pretty things up, serve with a cinnamon stick and a slice or two of orange.
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