Mulled wine

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Mulled wine

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Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Wed Dec 08, 04 11:51 am Post subject: Mulled wine
A christmas favourite of mine yet it always seems to have a slight harsh edge when I make it. Any recipe suggestions or tips?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42223
Location: North Devon

Posted: Wed Dec 08, 04 11:57 am Post subject:
What recipe do you usually use?

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Wed Dec 08, 04 12:10 pm Post subject:
Bottle of wine, nutmeg, cloves, cinammon sticks, sugar, ornages and lemons, brandy Do you think i'm overheating the wine?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42223
Location: North Devon

Posted: Wed Dec 08, 04 12:13 pm Post subject:
Maybe, and if you are you'll be losing precious alcohol. My only other advice is that the wine should be drinkable in its own right. My only other, other advice is try to make sure that you use a wine that's low in tannin, something like Chilean merlot, Beaujolais that sort of stuff.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Dec 08, 04 1:08 pm Post subject:
AWT (one letter off an apt anagram) did a mulled wine thing on ITV this week, and said "don't let it boil"...and when the camera pulled away guess what the mulled wine was doing? The recipes are online, apparently, it's something like itv.com/christmascountdown, if you fancy looking them up to compare

tahir

Joined: 28 Oct 2004
Posts: 45723
Location: Essex

Posted: Wed Dec 08, 04 1:09 pm Post subject:

Bugs wrote:

AWT (one letter off an apt anagram)

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Wed Dec 08, 04 7:38 pm Post subject:
Not boiling is definately the thing. Do you put orange juice in. This can take off the bitter edge, but if it hits the boil at all it goes like soup. The other thing that gives a nice flavour is some slices of satsuma or mandarine, instead of oranges. It intensifies the flavour. Last edited by alison on Wed Dec 08, 04 8:52 pm; edited 1 time in total

High Green Farm

Joined: 30 Nov 2004
Posts: 349
Location: Mid-Suffolk

Posted: Wed Dec 08, 04 8:25 pm Post subject:
Definitely agree with Alison....orange juice is the way to go!

McLay455

Joined: 23 Nov 2004
Posts: 89
Location: West of Scotland

Posted: Sat Dec 11, 04 4:28 pm Post subject:
we have a stainless steel thing like two hinged tea stainers. I put clove cinnamon orange peel oranges and other stuff in it then I add the wine and just bring it up to blood heat. Pour a glass of brandy in at the last minute with a spoonful of demerara

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