surrey gourmet mulled wine Ingredients:


2 bottles red wine 1/2 cup water 1/2 cup sugar 4 sticks cinnamon 5 whole cloves 1 orange, 1 lemon


Method:


Take the fruit zest, avoiding the white pith. Put this, the sugar, cinnamon and cloves into the water. Bring this to a gentle simmer for 5 minutes. Remove from heat. Now add the wine. Add in the actual orange and lemon fruit part, sliced up. Warm this on low heat for 40 minutes (do NOT boil). Strain out the wine and serve!


A History of Mulled Wine


The word "mulled" simply means heated and spiced. Many liquids can be mulled - mead, cider, and of course wine. Mulled wine is a traditional favourite in cooler locations, and goes well with the various celebrations that come around the end of the year. Mulled wines have a long history. In medieval times these wines were called Ypocras or Hipocris, named after the physician Hippocrates. They were thought to be very healthy, and indeed, with wine at the time being far more sanitary than water, these heated drinks probably did keep people healthy through the cold winters. Moving forward to the 1500s, cookbooks listed methods of mulling "Clarrey", or Bordeaux. Recipes involved honey, cinnamon, cardamon, galingale and of course French wine. Mulled wine was a favourite in Victorian England, and Negus - a type of mulled wine - was even served to children at their birthday parties. Today, mulled wine is a staple at many holiday parties. Mulled wines today are as varied as sangria recipes. There are different styles in every part of the world - some favour using white wine, others red. Some add in only a few spices, while others pour in oranges, cloves, twelve spices and more fruit for colour!


Your mulled drink is limited only by your own imagination! t: 01737 842411 e: taste@surreygourmet.com w: surreygourmet.com


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