- 25cm square butter muslin (available from department & hardware stores)
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g demerara sugar
- 1 tsp ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ tsp ground nutmeg
- 1 cinnamon stick
- 70cl bottle red wine
- 8 - 12 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
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Put the muslin on a flat surface and tip the sugar, ginger and nutmeg into the centre. Tie into a pouch with fine string and attach to the neck of the wine bottle. Then attach the cinnamon stick to the bottle with a little raffia.
Stick the cloves into the orange and pack into a box lined with raffia or shredded paper, with the wine.
Tie a label to the wine bottle with the following instructions: ‘Tip the contents of the muslin bag into a pan with the wine, orange, cinnamon stick and 300ml/½pt water. Simmer for 5 mins, then serve.’
You can use whatever wine you fancy for this – a smooth shiraz always works well.
Kit keeps for 1 week with the orange, 6 weeks without, so add the orange later if you are making ahead.
Tie the spice mix for the mulled wine kit in some butter muslin.