Nothing beats a mulled wine by the fire as we head into winter. This recipe is so good, you won’t even be thinking of those spritzes you were looking forward to enjoying this summer in Italy. We promise! Not even a bit! Rug up and enjoy.
SERVES: 12 PREP: 15mins COOK: 10mins CHILL: 4hrs
1 lemon, plus thinly sliced rind to garnish
2/3 cup (150g) caster sugar
1 1/2 cups (375ml) orange juice, strained
2 star anise
3 cinnamon quills
20 whole dried cloves
2 vanilla beans, split lengthways
2 x 750ml bottles light red wine, such as Chianti, Tarrango or Pinot Noir
250g strawberries, chopped
1. Using a vegetable peeler, peel 4 x 5cm strips of rind from orange and lemon. Cut strips thinly.
2. Stir rind, sugar, orange juice, spices and vanilla in a medium saucepan on low heat until sugar dissolves. Increase heat to medium-high and bring to a simmer. Simmer for 6-7 mins, until slightly thickened and syrupy.
3. Add wine and return to a simmer. Simmer for a further 5 mins, until reduced slightly. For a cooler treat, cool to room temperature then refrigerate 4 hrs or overnight.
4. Strain and bring to room temperature. Add strawberries and serve garnished with extra lemon strips.
Photography: Ian Wallace
With thanks to Woman’s Day: https://www.nowtolove.com.au/womansday