It’s nearly Christmas, the nights are chilly and we’re all in need of some cheer – so let’s have a mulled wine cocktail (or two)…
- 100g/4oz light muscovado sugar
- 1 star anise
- 1 cinnamon stick
- 4 cloves
- 150ml water
- 1 lemon
- 2 clementines
- 150ml Cointreau
- 750ml/ 1¼pint bottle light red wine , such as Beaujolais
- Twist of orange zest and a star anise, to serve
Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.
Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 Clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.
Simply warm through without boiling and serve in heatproof glasses. Or you could serve chilled in cocktail glasses…