Mulled Wine Syrup
I’ve been meaning to make mulled wine syrup for about two years now. I have this book called “Bald ist Weihnachten“, which translates to “It’ll be Christmas soon“. This book is well structured, divided into sections that work towards Christmas Day – you start out with working towards things that you want to be ready for the 1st Sunday of Advent, and so on. Because some things need a little time to sit before you can consume them, this is great as you can plan ahead instead of looking for a recipe and then finding it won’t be ready in time for Christmas and be disappointed.
Although this is supposedly a syrup, don’t expect the consistency to be syrupy. From the cooking time I thought this would never turn into syrup, and it didn’t. According to the recipe it’s not supposed to, and it looks very liquid in the book, too, so everything’s fine.
This syrup takes only about 20 minutes preparation and 30 minutes steeping, so it’s quickly done. I doubled the amount of all ingredients to make 1.5 l, filled into small bottles to give away. (Though below you’ll find the original measurements.)
Mulled Wine Syrup
2 organic oranges
2 organic lemons
½ l red grape juice
300 g brown rock candy
1 tbsp whole cloves
1 tsp whole allspice (pimento)
4 – 5 star anise
3 cinnamon sticks
2 tbsp loose mallow or fruit tea*
*I used mallow tea bags, cutting them open and collecting the tea. I needed 8 x 2 g bags.
makes 750 ml
Wash oranges and lemons under hot water and dry. Peel off skin with a speed peeler so you get it very fine and thin. Squeeze juice from both lemons and oranges.
In a pot, mix together the citrus juices, grape juice, rock candy, spices and citrus peel. Fill the tea into a coffee filter and tie with kitchen string, or into tea filters and tie securely, then add to the pot.
Heat the mixture and let boil vigorously for a moment, then take off the heat and let steep for 30 minutes.
Remove the tea bags, then heat up the syrup again and let simmer for 5 minutes. Pour through a sieve to retain spices and peel, then fill into clean bottles, put top on, and let cool.
Refrigerated this syrup will keep for several weeks.
There are 3 alternatives on how to use this syrup:
1. In a pot, mix a bottle of red wine with the syrup and heat up.
2. To make a low-alcohol version, replace 1/3 of the red wine with blackcurrant juice.
3. For an alcohol free version – also suitable for children – top up the syrup with hot water in a 1:3 ratio.